an image of avonmore whipped cream and santa hats

Chocolate and Whipped Cream Santa Hats


Preheat the oven to 180c. Line a muffin tin with paper cases.

  1. In a large bowl put the flour, sugar, cocoa and baking powder, stir together with a whisk.
  2. Add the butter and eggs and beat with an electric whisk. Stir in the milk.
  3. Divide the batter between the cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the tray for 10 minutes before transferring to a wire rack.
  4. When fully cool, peel the cases from the muffins.
  5. Pipe or spoon the Avonmore Whipped Cream onto the top of the muffins.
  6. Place a strawberry upside down on each. Pipe or spoon a tiny amount of cream on the top.
  7. Refrigerate until serving.


  • 150g self-rising flour
  • 125g Avonmore unsalted butter, softened
  • 150g caster sugar
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 2 eggs
  • 2 tbsp Avonmore milk
  • Tub of Avonmore Whipped Cream
  • 12 large Strawberries, hulled

Chocolate and Whipped Cream Santa Hats