Description
These Chocolate Mousse Cupcakes combine rich, flourless chocolate cupcakes topped with a silky, smooth chocolate mousse. Perfect for chocolate lovers, this dessert balances the dense texture of the cupcakes with a light and airy mousse, making for an indulgent treat that’s surprisingly easy to make.
Ingredients
Scale
Chocolate Mousse
- 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
Flourless Chocolate Cupcakes
- 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
- Prepare the Chocolate Mousse Base: In a large mixing bowl, place the semisweet and dark chocolate chips and set aside. In a medium saucepan over medium heat, whisk together sugar, cocoa powder, kosher salt, whole milk, and egg yolks. Whisk continuously until the mixture begins to bubble and slightly thickens, about 10 minutes. Remove the saucepan from heat and pour the hot mixture over the chocolate chips. Whisk until the mixture is smooth, glossy, and pudding-like. Cover and refrigerate the mousse base to chill while preparing the cupcakes.
- Make Flourless Chocolate Cupcakes: Preheat the oven to 350°F (177°C) and line a 12-cup cupcake tin with paper liners. In a large mixing bowl, whisk together granulated sugar, eggs, and vanilla extract until the mixture is light and frothy. Add cocoa powder, kosher salt, and baking powder, mixing to combine. In a heat-safe bowl, microwave the unsalted butter and semisweet chocolate chips in 30-second intervals until fully melted and smooth. Pour the melted chocolate into the batter and mix until combined; the batter will resemble a brownie batter consistency. Divide the batter evenly among the cupcake liners and bake for 15 minutes. The cupcakes should appear puffed but will sink as they cool. Allow them to cool completely before assembling.
- Whip the Mousse: Once the mousse base is chilled, wipe away any condensation from the bowl. Using a stand mixer with the whisk attachment or a hand mixer, pour in the heavy cream and whip on high speed until thickened and soft peaks form. Scrape down the sides to ensure thorough mixing. The mousse should hold its shape when piped; if too soft, chill it in the refrigerator for about an hour before proceeding.
- Assemble the Cupcakes: Fit a piping bag with a large round tip and fill it with the chocolate mousse. Pipe the mousse generously on top of each cooled cupcake. Decorate the cupcakes with chocolate shavings if desired. Serve immediately or refrigerate and serve chilled for best texture and flavor.
Notes
- These cupcakes are flourless, making them a great option for those avoiding gluten.
- Ensure eggs are at room temperature to achieve the best texture in the cupcakes.
- Whipping the mousse thoroughly is key to a light, airy topping.
- If mousse is too soft, chilling before piping will help it hold its shape better.
- Store leftover cupcakes in the refrigerator and consume within 2-3 days for freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate mousse cupcakes, flourless chocolate cupcakes, chocolate dessert, gluten free cupcakes, easy chocolate mousse
