Easy chocolate and whipped cream cupcake recipe A fluffy chocolate sponge topped with a light, fresh whipped cream frosting. Prep Time: 10 minutes Cook Time: 20 minutes Yield: 10

I don’t know if you have tried any recipes with fresh cream frostings rather than buttercream? I haven’t looked back since to be honest! It makes the cake taste so much lighter and is definitely not so sickly!

So when I was asked to make some birthday cupcakes for a training group at work, I knew they had to have a whipped cream frosting. I decided to keep them simple as I haven’t made a plain cupcake for a while.

This recipe certainly doesn’t disappoint. Everyone loved them and it’s even one that I would go as far to say I personally loved.

What I will say, is that this only made around 10 cupcakes, but the frosting could top more than 10. I suppose this just means you can top it with more cream – the best part is it won’t overpower the taste of the cake like some butter creams can.

Chocolate sponge recipe taken from the Hummingbird Bakery.

Ingredients for the sponge: 100g plain flour

2 1/2 tbs unsweetened cocoa powder

140g caster sugar

1 1/2 tsp baking powder

a pinch of salt

40g unsalted butter – at room temperature

120ml milk

1 egg

1/4 tsp vanilla extract

Method:

Preheat the oven to 170C and line a cupcake tin with paper cases

Put the flour, sugar, cocoa, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on a slow speed until you get a sandy consistency

Whisk the milk, egg and vanilla extract in a bowl

Slowly pour about half into the flour mixture, beat to combine

Turn the mixer up high to get rid of any lumps

Turn the mixer down to a slow speed and slowly pour in the remaining milk mixture

Continue mixing for a couple of minutes until the mixture is smooth

Spoon the mixture into the paper cases until two-thirds full

Bake in the preheated oven for 20-25 minutes

Ingredients for the Whipped cream frosting: 300ml whipping cream

1 tbs granulated sugar

1/2 tsp vanilla extract

Method:

Pour the cream into a bowl and whisk on medium-high speed until it just starts to thicken.

Slow the speed down to medium and gradually pour in the sugar.

Continue to whisk until soft peaks form.

Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).

Once the cupcakes are completely cooled, pipe the frosting onto the cake. I topped with a quarter of a cadbury flake.

So simple yet so good!