Chocolate Whipped Cream Cupcakes
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Preheat oven to 350. Line 18 muffin cups with papers.
Mix ingredients together until well blended, about 2 minutes with electric mixer. Use about 1/3 cup of batter for each prepared muffin cup. Bake until pale golden on top - about 15 mins. Let cool.
In a separate bowl, mix together 1 cup of heavy whipping cream, 1/3 cup confectioner's sugar and 3 heaping tablespoons cocoa powder on high with electric mixer. Mix until soft peaks form.
Spread chocolate whipped cream on top of cool cupcakes.