Chocolate Angel Food Cupcakes with Chocolate Cream Cheese Whipped Cream Recipe

Chocolate Angel Food Cupcakes with Chocolate Cream Cheese Whipped Cream Recipe

How To Make Chocolate Angel Food Cupcakes with Chocolate Cream Cheese Whipped Cream

The heavenly combo of fluffy chocolate angel food cupcakes and tangy, creamy frosting with fresh berries atop feels like cloud 9 in every bite!

Preparation: 35 minutes
Cooking: 20 minutes
Total: 55 minutes



  • cupsgranulated sugar,plus 2 tbsp
  • ¼cupcake flour,plus 3 tbsp
  • 2tbspcocoa powder,unsweetened
  • tspsalt
  • 6largeegg whites,at room temperature
  • tbspwarm water
  • ¾tspvanilla extract
  • ¾tspcream of tartar

For Topping:

  • cupsheavy cream
  • 6ozcream cheese,softened
  • ½cuppowdered sugar
  • 2tbspcocoa powder,unsweetened, plus more for dusting, optional*
  • fresh strawberries,raspberries or blueberries, or chocolate covered berries


  1. Preheat oven to 350 degrees F.

  2. In a food processor, pulse sugar until super fine for about 2 minutes (if the food processor is not available, caster sugar should also work). In a mixing bowl, sift together half of the sugar, cake flour, cocoa powder, and salt.

  3. In a large mixing bowl, whisk together egg whites, water, vanilla extract, and cream of tartar for about 2 minutes until well combined. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to the mixture until medium peaks form.

  4. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold the flour layer into the egg white mixture and continue this process until all of the flour mixture has been incorporated.

  5. Divide batter among paper-lined muffin cups, filling each cup nearly full. Bake in preheated oven for about 18 to 20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.

  6. Cool completely then spread Chocolate Cream Cheese Whipped Cream over cupcakes just before serving, dust with cocoa if desired and top with fresh fruit.

Cream Cheese Whipped Cream Topping:

  1. In a mixing bowl, whip heavy cream until soft peaks form.

  2. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and cocoa powder and whip until stiff peaks form. Store in refrigerator.

Recipe Notes

Cocoa powder is listed as optional because the cream cheese frosting can be plain if desired. If using the cocoa powder, add in an additional tablespoon or two of powdered sugar if desired to make it a little sweeter.


  • Calories: 218.68kcal
  • Fat: 12.12g
  • Saturated Fat: 7.30g
  • Monounsaturated Fat: 3.36g
  • Polyunsaturated Fat: 0.47g
  • Carbohydrates: 26.20g
  • Fiber: 0.54g
  • Sugar: 23.49g
  • Protein: 2.88g
  • Cholesterol: 42.26mg
  • Sodium: 86.76mg
  • Calcium: 28.15mg
  • Potassium: 98.35mg
  • Iron: 0.42mg
  • Vitamin A: 130.61µg
  • Vitamin C: 0.13mg
Want to share your experience making Chocolate Angel Food Cupcakes with Chocolate Cream Cheese Whipped Cream or discuss the recipe further? Join the conversation in our Baking and Desserts forum!

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