Cream Filled Chocolate Cupcakes (Whipped Cream Frosting)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened cocoa mix

Carob powder is caffeine-free and adds a unique flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Add 1 tablespoon of vinegar into 1 cup of milk to make buttermilk.

Sift 1 1/2 cups of all-purpose flour into a bowl along with 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Add 1 cup of sugar into the sifted dry ingredients and mix.

In a separate bowl, mix together 1 egg, the buttermilk, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract until well combined.

Pour the dry ingredients into the wet ingredients and gently fold until there are no traces of flour.

Line a cupcake pan with cupcake liners and fill them 3-4 of the way using an ice cream scoop.

Preheat the oven to 350°F (175°C) and place the filled cupcake liners in the oven for 20 to 25 minutes.

Once the cupcakes are done, let them cool down to room temperature.

To make the whipped cream filling, whip together 1 cup of heavy cream, 1/4 cup of sugar, and 1/2 cup of vanilla pudding mix until you have stiff peaks.

Once the cupcakes have cooled, use a piping tip or cut a hole on top of each cupcake to fill them with the whipped cream filling.

For the frosting, mix the leftover whipped cream with 1/4 cup of cocoa powder until you have stiff peaks.

Frost the cupcakes with the cocoa whipped cream mixture and refrigerate until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens