When it was time to make the boys’ zombie apocalypse birthday cupcakes, I knew I was taking the easy way out and buying a can of store-bought frosting to tint an obnoxious shade of green.
But then I started thinking about cupcakes and my philosophy on treats: If I’m going to eat them, they need to be delicious. And for this cupcake connoisseur, pre-made frosting was not going to cut it.
I wanted a chocolate frosting to go with the graveyard dirt theme, but I was also looking for something a little less sweet. One of my favorite desserts of all time is my mom’s chocolate chip brownie torte, with its layers of dense brownie alternated with fluffy, not-too-sweet whipped cream.
And just like that, my idea for a light, fluffy chocolate whipped cream frosting was born. But better than just chocolate whipped cream — hot cocoa whipped cream.
Yes, this two-ingredient frosting is made with hot cocoa mix and it couldn’t be easier to make.
The resulting confection was exactly what I hoped for: a delicate chocolate sweetness without overpowering sugariness. It held its shape well enough when piped (though less crisply than buttercream) and maintained it as long as it’s kept refrigerated before serving.
I used it to frost a dozen zombie graveyard monster hand cupcakes, but it would also be lovely without the creepy adornments and just a few mini marshmallows for accents. (Now I’m inspiring myself … stay tuned!)
And as one of my party guests comments, you could forgo the cupcakes altogether and use a big spoonful to top your coffee — a slightly guiltier version of my guilt-free coconut chocolate latte.
Have I sold you on this one yet? It comes together in about 10 minutes, so what are you waiting for?
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Hot Cocoa Whipped Cream Frosting
Two Ingredients | 10 Minutes
Ingredients
- 1 cup heavy whipping cream
- 1/2 cup hot cocoa mix (2 packets of Ghiradelli, if you’re opting for that, or 3 packets of Swiss Miss)
Instructions
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Chill a metal bowl in the freezer for 10 minutes.
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Add heavy whipping cream to chilled bowl and whip with a hand mixer on High for 2 minutes.
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Add powdered hot cocoa mix. Continue to whip on High until stiff peaks form, about 5-7 minutes.
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Transfer to piping bag or Wilton Dessert Decorator Pro Stainless Steel Cake Decorator Tool and pipe generous amount onto each cupcake.
For a rich chocolate taste, I recommend a gourmet cocoa mix like Ghiradelli, but if you’re a Swiss Miss fan, that will work too.
When piping, frosting will start to soften when left at room temperature too long. If this happens, chill remaining frosting in metal bowl in refrigerator for 5 minutes, then re-whip with hand mixer for 3-4 minutes to restore pipable stiff consistency.
Store frosted cupcakes or cake in refrigerator until ready to serve.
I know a recipe is a hit based on the leftovers I have at the end … and I was left with 2 chocolate frosted cupcakes and 7 store-bought-vanilla frosted cupcakes. Enough said.
What else would be better topped with hot cocoa whipped cream frosting? Share your ideas with a comment below or on social media with #NeverDoneWithFun! And make sure you’re following me
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