Chocolate Cupcakes With Bourbon Cream Espresso Whipped Cream

1 ½ tsp of unflavored gelatine
6 tsp of cold water
1 ½ cups of heavy whipping cream
⅓ cup of Bourbon Cream*
2 Tbsp + ½ Tbsp granulated sugar
¼ tsp espresso powder*

1. Prepare your favorite chocolate cupcake recipe. The whipped cream recipe will be enough to pipe 24 cupcakes.
2. Before starting, place your metal mixing bowl and beater attachment into the freezer for 20-30 minutes. This will help your cream to whip up faster and easier. I’ve left it in longer before and it’s been fine too.
3. For stabilizing the whipped cream, use a small bowl and sprinkle unflavored gelatine over water. Wait ~5-10 minutes for it to combine with the water and become a solid. Then, microwave the gelatine for ~10 seconds until it is completely melted. Stir and set aside to cool. You want the gelatine to pour smoothly and not be clumpy or you’ll be able to taste clumps of gelatine. If it’s clumpy, re-warm again and cool.
4. Pour cold heavy whipping cream and The Bourbon Cream into the mixing bowl and whip on medium high until you start seeing tracks and get a soft peak. It should be just solid enough to hold a peak on the tip of the beater.
5. Pour granulated sugar and espresso powder on top of the cream mixture and mix on medium high until you get stiff peaks. Stop the mixer and check for a stiff peak when you start seeing defined tracks being left by the beater.
6. Turn mixer on medium-low and slowly pour melted gelatine over whipped cream until fully incorporated. Fit a piping tip to a pastry bag and pipe swirls onto the chocolate cupcakes. Enjoy!

*Do not exceed ⅓ cup of The Bourbon Cream. It will make the whipped cream too runny. You can reduce the amount to ¼ cup if you’d like a lighter Bourbon Cream taste.

*You can use ⅛ tsp of espresso powder if you’d like the coffee flavor to be more faint and you want the Bourbon Cream flavor to come out more.