Name: Chocolate Mousse Cupcakes Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/4 cup (50g) granulated sugar; 2 tbsp unsweetened cocoa powder; 1/4 tsp kosher salt; 1 cup (240g) whole milk; 2 large egg yolks; 1/2 cup (90g) semisweet chocolate chips; 1/2 cup (90g) dark chocolate chips; 1 cup (240g) heavy cream; 3/4 cup (150g) granulated sugar; 4 large eggs, room temperature; 1/2 cup (45g) unsweetened cocoa powder; 2 tsp vanilla extract; 1/4 tsp kosher salt; 1/2 tsp baking powder; 1/2 cup (110g) unsalted butter; 1 1/4 cups (230g) semisweet chocolate chips

Ingredients

1/4 cup (50g) granulated sugar

2 tbsp unsweetened cocoa powder

1/4 tsp kosher salt

1 cup (240g) whole milk

2 large egg yolks

1/2 cup (90g) semisweet chocolate chips

1/2 cup (90g) dark chocolate chips

1 cup (240g) heavy cream

3/4 cup (150g) granulated sugar

4 large eggs, room temperature

1/2 cup (45g) unsweetened cocoa powder

2 tsp vanilla extract

1/4 tsp kosher salt

1/2 tsp baking powder

1/2 cup (110g) unsalted butter

1 1/4 cups (230g) semisweet chocolate chips

Instructions

Step 1: In a large mixing bowl, add the semisweet and dark chocolate chips and set aside.

Step 2: In a medium saucepan, whisk together 1/4 cup sugar, 2 tbsp cocoa powder, 1/4 tsp salt, milk, and egg yolks.

Step 3: Place the saucepan over medium heat and whisk continuously until the mixture bubbles and slightly thickens, about 10 minutes.

Step 4: Remove from heat and pour the warm mixture over the chocolate chips. Whisk until smooth and glossy, resembling pudding.

Step 5: Cover the bowl and refrigerate to chill while preparing the cupcakes.

Step 6: Preheat the oven to 350°F and line a cupcake tin with 12 paper liners.

Step 7: In a large mixing bowl, whisk together 3/4 cup sugar, eggs, and vanilla extract until light and frothy.

Step 8: Add cocoa powder, salt, and baking powder to the egg mixture and mix well.

Step 9: In a heat-safe bowl, melt the butter and 1 1/4 cups semisweet chocolate chips in 30-second intervals in the microwave until smooth.

Step 10: Pour the melted chocolate into the batter and mix until combined; the batter should resemble brownie batter.

Step 11: Divide the batter evenly among the cupcake liners and bake for 15 minutes.

Step 12: Allow cupcakes to cool completely; they will puff during baking and sink slightly as they cool.

Step 13: Once the mousse base is chilled, wipe away any condensation from the bowl.

Step 14: Using a stand or hand mixer with a whisk attachment, whip the heavy cream on high speed until thickened and holds shape.

Step 15: If the mousse is too soft, chill it in the refrigerator for about an hour before proceeding.

Step 16: Spoon the mousse into a piping bag fitted with a large round tip and pipe it atop each cooled cupcake.

Step 17: Decorate with chocolate shavings if desired and serve immediately or chill before serving.

Tips & Variations

Use high-quality chocolate for a richer mousse and cupcake flavor.

For extra texture, sprinkle chopped nuts or chocolate chips on top of the mousse before chilling.

If you don’t have a piping bag, simply spoon the mousse on top and smooth it with a spatula.

Substitute heavy cream with coconut cream for a dairy-free mousse alternative.

FAQs

Can I make the mousse ahead of time?

Yes, the mousse can be made a day ahead and kept chilled in the refrigerator. Just cover it well to prevent it from absorbing other odors.

Can I freeze the cupcakes?

While the cupcakes themselves freeze well, the mousse topping does not freeze and thaw successfully. It’s best to freeze the cupcakes without mousse and add the mousse after thawing.