Choco Cupcakes with Cream

Prep time15 minutes
Cook time20 minutes
Rest time10 minutes
Total time~45 minutes
DifficultyBeginner
Servings12

Rich, fluffy chocolate cupcakes topped with creamy, decadent chocolate frosting. These treats are a chocolate lover's dream come true, perfect for any occasion! Each bite melts in your mouth with deep cocoa flavor and smooth, velvety cream irresistibly delicious!

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Cocoa Recommendation

What cocoa should I use?

A smooth alkalised cocoa powder blends easily into the batter, creating rich colour and balanced cocoa intensity without making the cupcakes heavy.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

Cake base

  • 4 eggs
  • 180 g granulated sugar
  • 1 sachet vanilla sugar
  • 1 pinch salt
  • 180 ml sunflower oil
  • 2 tsp baking powder
  • 200 g flour
  • 3 tbsp cocoa powder
  • 2 tbsp milk

Cream

  • 500 g mascarpone at room temperature
  • 150 g icing sugar
  • 1 tbsp cocoa powder
  • 30 ml whipped cream

Method

Preheat the Oven and Prepare the Molds

Preheat the oven to 180°C and place cupcake liners in the cupcake mold.

Make the Cupcake Batter

In a mixing bowl, beat the eggs, granulated sugar, vanilla sugar, and salt on medium-high speed for two minutes until creamy. Gradually pour in the sunflower oil and mix until fully absorbed. Sift the baking powder, flour, and cocoa powder together, then add to the batter and mix on low speed. Finally, mix in the milk.

Stir the Batter

Use a spatula to scrape along the sides and bottom of the bowl, ensuring the batter is well-mixed.

Fill the Cupcake Molds

Spoon about two full tablespoons of batter into each cupcake mold (approximately one full ice cream scoop per mold).

Bake the Cupcakes

Bake the cupcakes in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Prepare the Chocolate Cream

Sift the powdered sugar and cocoa powder into the mascarpone. Beat on high speed for about two minutes until smooth and free of lumps.

Whip the Cream

Beat the heavy cream at high speed for about a minute. Cover the bowl with aluminum foil and refrigerate for 30 minutes to allow the cream to stiffen.

Pipe the Chocolate Cream

Transfer the chocolate cream into a piping bag and pipe decorative swirls of cream onto the cooled cupcakes.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

When should I make this?