Chocolate and Whipped Cream Dunked Cupcakes


A Note from Feedfeed

These Chocolate and Whipped Cream Dunked Cupcakes are a treat you've got to try!

Jump to Section
  • Recipe Card
Prep time 30mins
Cook time 25mins
Serves or Makes: 12

Recipe Card


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoon baking powder
  • 1/4 cup flavorless oil (such as canola or vegetable)
  • 2 cups almond milk
  • 3 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 2 cups heavy cream
  • 2 tablespoon granulated sugar
  • 5 ounces good quality semi-sweet chocolate, chopped
  • 1 tablespoon flavorless oil (such as canola or vegetable)


  • Step 1

    Preheat the oven to 350℉ and grease a 12-count cupcake pan.

  • Step 2

    In a large bowl, whisk together the flour, sugar, baking powder, oil, almond milk, 1 teaspoon of the vanilla extract, and cocoa powder. Mix until no lumps remain.

  • Step 3

    Scoop the batter into the cupcake pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.

  • Step 4

    Cool the cupcakes to room temperature.

  • Step 5

    Next, make the whipped cream by whipping the heavy cream, granulated sugar, and 2 vanilla extract. Don't overwhip or else it will turn into butter.

  • Step 6

    Next, pipe the whipped cream into a high swirl over the cooled cupcakes. Freeze for 30 minutes.

  • Step 7

    Melt the chocolate and oil at 30 second intervals in the microwave.

  • Step 8

    Dunk each frozen cupcake in the melted chocolate mixture.

  • Step 9

    Set the cupcakes in the fridge until ready to eat.