Chocolate cups with vanilla & whipped cream
Indulge in the perfect mix of rich chocolate and light vanilla with these Chocolate Cake Cups, a dessert that’s as fun to make as it is to eat. Each edible chocolate cup is filled with moist vanilla cake, fluffy whipped cream, and topped with a cherry for the ultimate bite-sized delight.
Ingredients
- 200g dark chocolate
- 1 pack vanilla cake mix from Foster Clark’s
- 3 eggs (room temperature)
- 80ml oil
- 275 ml water
- 1 pack vanilla whipped topping mix from Foster Clark’s
- 115ml cold milk
- Cherries for topping
Instructions
Prepare the chocolate cups:
- Melt dark chocolate in a double boiler or microwave (30 sec intervals, stir in between).
- Take silicone cupcake moulds or paper cups.
- Brush a thick layer of melted chocolate inside the mould. Chill for 10 mins.
- Repeat brushing 2–3 times until firm.
- Refrigerate for 30 mins, then gently peel off mould to get chocolate cups.
Prepare the cake:
- Combine the cake mix, eggs, oil, and water.
- Whisk together until the mixture is smooth with no lumps.
- Prepare a baking pan greased with oil, pour in the mixture, and bake in a preheated oven at 180°C for about 40–45 minutes, until fully baked.
- Place on a cooling rack to cool completely.
- Cut into small round pieces or crumble lightly (to fit inside cups).
Prepare the whipping cream:
- Whisk the whipped topping mix and cold milk, beat until stiff peaks form.
- Fill into piping bag with star nozzle.
Assemble the cups
- Place a layer of cake at the bottom of each chocolate cup.
- Pipe a layer of whipped cream over it.
- Add another small layer of cake (optional).
- Pipe a tall swirl of whipped cream on top.
- Decorate with a cherry or small edible decoration.
Tip:
- Chill for 1–2 hours before serving for best texture.
- Serve directly in the chocolate cup (edible cup makes it extra fun!).
Recipe by: @anu_kitchen72
Made With
