Creating Cocoa Butter Cupcakes with Chocolate Whipped Cream is straightforward. Follow these easy steps for a successful baking experience:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners.

2. Mix Wet Ingredients: In a large bowl, whisk together the melted cocoa butter, granulated sugar, eggs, and vanilla extract until smooth.

3. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined; be careful not to overmix.

5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

6. Bake: Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

8. Prepare Chocolate Whipped Cream: In a clean bowl, whip the heavy cream until it starts to thicken. Gradually add the powdered sugar, cocoa powder, and vanilla extract. Continue to whip until stiff peaks form.

9. Frost Cupcakes: Once the cupcakes have cooled completely, use a piping bag to top each cupcake with chocolate whipped cream.

10. Garnish: For an extra touch, you can sprinkle cocoa powder or chocolate shavings on top of the whipped cream.

These steps will guide you in creating amazing Cocoa Butter Cupcakes with Chocolate Whipped Cream that are sure to impress.