Ingredients
1½cupsgranulated sugar,plus 2 tbsp
¼cupcake flour,plus 3 tbsp
2tbspcocoa powder,unsweetened
⅛tspsalt
6largeegg whites,at room temperature
2½tbspwarm water
¾tspvanilla extract
¾tspcream of tartar
1½cupsheavy cream
6ozcream cheese,softened
½cuppowdered sugar
2tbspcocoa powder,unsweetened, plus more for dusting, optional*
fresh strawberries,raspberries or blueberries, or chocolate covered berries
Preparation
Preheat oven to 350 degrees F.
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.
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.
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.
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.
Cool completely then spread Chocolate Cream Cheese Whipped Cream over cupcakes just before serving, dust with cocoa if desired and top with fresh fruit.
In a mixing bowl, whip heavy cream until soft peaks form.
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.
