4ouncescocoa buttermelted and cooled until still warm but not scorching hot (Be sure to use edible cocoa butter. Read my post on white chocolate for more about the cocoa butter that I used.)
2large eggs
1cupbaker's sugarYou can use regular granulated sugar, but the baker's sugar makes the cupcakes a bit lighter.
In a medium-sized mixing bowl, mix flour, baking powder, baking soda, and salt.
Mix in cocoa butter until fully combined.
Mix in eggs one at a time until fully combined.
Mix in sugar and heavy whipping cream. The batter will be thick - more like cookie dough than typical cupcake batter.
Divide batter evenly between 12 cupcake liners.
Bake at 350 F for twenty minutes or until the cupcakes bounce back when touched lightly.
Chocolate Whipped Cream Instructions
Whip the heavy whipping cream until it looks like whipped cream.
Mix in the vanilla, cocoa powder, and powdered sugar until just combined.
Spread or pipe on cooled cupcakes
Notes
White Chocolate DiscI topped my cocoa butter cupcakes with homemade white chocolate discs. White chocolate is easier to make than you might think (it takes less than five minutes in the microwave). Read my post on white chocolate to learn how.