Chocolate Mousse Cupcakes

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By: Jill Mills Posted: Dec 2, 2020 Updated: Dec 9, 2023

If you are looking for the most amazing Chocolate Mousse Cake that is in perfect portion sizes, you have to make these Chocolate Mousse Cupcakes. Rich, creamy, and simply perfection, these cupcakes are sure to win over even the pickiest dessert connoisseur.

Chocolate Mousse Cupcakes

Chocolate can put a smile on anyone’s face. Do you have family or friends that love chocolate? well, this recipe for Chocolate Mousse Cupcakes is just for them and I am sure they will love you more for this awesome recipe. Prepare yourself for a melted gooey chocolate bite and watch your family and friends face light up with a bright smile.

Ingredients You Will Need

(full amounts in recipe box below)

• Triple chocolate cake mix- Using a cake mix will save time.
• Eggs- Use room temperature eggs.
• Unsalted butter- Use unsalted butter to control the amount of sugar in the recipe
• Powdered sugar- Powdered sugar is the best sugar for homemade buttercream frosting.
• Pure vanilla extract- Pure vanilla for best flavoring.
• Heavy whipping cream- This will be used in your ganache and in the mousse
• Mini chocolate chips- Full size can also be used in a pinch
• Oreos- These will be folded into your whipped cream.
• Whole milk- 2% milk can also be used.

How to Make Chocolate Mousse Cupcakes

• Turn oven to 350 to preheat.
• Using black cupcake liners, line your pan that your using for your cupcakes.
• Add in the cake mix, butter, milk, into a medium bowl and stir until combined.
• Until about 3/4 of the way full, fill your cupcake liners with batter.
• For about 21 minutes, bake your batter in the oven.
• Allow your cupcakes to cool after removing from oven.
• Add the egg yolks, powdered sugar, and ⅓ heavy whipping cream into a sauce pan and cook on low heat until
• it begins to thicken and when its about to double in size consistently whisk your mixture.
• Remove your mixture from the heat and mix in the chocolate chips until completely melted.
• At room temperature, allow your mixture to cool.
• Beat the 1 ⅓ cup heavy whipping cream in a large bowl until stiff peaks form.
• In the melted chocolate, whisk in ¼ cup of the whipped cream to lighten it.
• In the piping bag, scoop ¼ cup of whipped cream, then set aside.
• Gently fold all of your whipped cream into your chocolate mixture until combined.
• Then fold in your crushed Oreo’s.

Chocolate Ganache Directions

• Bring the heavy whipping cream to a slow boil in a small bowl.
• In a heat proof bowl, add in your chocolate.
• Pour the hot heavy cream over the chocolate chips.
• Let the mixture sit for 1 minute, then whisk until smooth.

Decorating Directions

Onto the top of the cupcake, scoop about ¼ Cup of the mousse and spread evenly.

• Drizzle the ganache onto the mousse

• Beat the butter, powdered sugar, heavy whipping cream, and vanilla in a standing mixing bowl until smooth and stiff with peaks.
• Scoop frosting into the piping bag
• Put a dollop of frosting onto your ganache and sprinkle some mini chocolate chips onto it.
• Makes approximately 22 Cupcakes
• Dig in!

Does Chocolate Mousse Cake Need to be Refrigerated?

These cupcakes have chocolate mousse and you will want to store them in the refrigerator. You can Also freeze these cupcakes in an airtight container.

What’s the Difference Between Mousse and Ganache?

Chocolate mousse is whipped to be light and airy with a lot of air bubbles. It can be thick and creamy or light and fluffy. Ganache is made like a glaze or icing and can be poured over desserts.

More Delicious Mousse Desserts

• Chocolate Mint Cheesecake Mousse {No-Bake}
• Red Velvet Cheesecake
• Pumpkin Mousse in Chocolate Cups

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Chocolate Mousse Cupcakes

If you are looking for the most amazing Chocolate Mousse Cake that is in perfect portion sizes, you have to make these Chocolate Mousse Cupcakes. Rich, creamy, and simply perfection, these cupcakes are sure to win over even the pickiest dessert connoisseur. 

Servings: 22

Prep: 30 minutes mins

Cook: 21 minutes mins

Total: 51 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 box triple chocolate cake mix
• ▢ 3 large eggs
• ▢ 1/2 cup softened unsalted butter
• ▢ 1 cup whole milk

Chocolate Mousse

• ▢ 3 large egg yolks
• ▢ 6 tablespoon powdered sugar
• ▢ 1 ⅔ cup heavy whipping cream
• ▢ 1 cup semi sweet chocolate chips
• ▢ 5 crushed Oreos
• ▢ 3 tablespoons whole milk

Ganache Ingredients:

• ▢ 1 cup heavy whipping cream
• ▢ 2 cup semi sweet chocolate chips

Vanilla frosting

• ▢ 2 cup unsalted butter softened
• ▢ 4 ½ cup powdered sugar
• ▢ 2 teaspoons pure vanilla extract
• ▢ 3 – 6 tablespoons Heavy whipping cream
• ▢ 1 cup mini chocolate chips

Instructions

Cupcake Directions

• Preheat the oven to 350 degrees.
• Line cupcake pan with the black cupcake liners.
• In a medium bowl, add the cake mix, butter, milk, stir until combined.
• Fill cupcake liners 3/4 of the way full.
• Bake in the oven for about 21 minutes.
• Pull out the cupcakes and allow them to cool.

Mousse Directions

• Using a medium sauce pan, mix together the egg yolks, powdered sugar, and ⅓ heavy whipping cream and place over low heat until it starts to thicken and almost is doubled in size while continuing to whisk consistently.
• Remove from heat and stir in the chocolate chips until melted.
• Allow to cool to room temperature.
• In a large bowl, beat the 1 ⅓ Cup heavy whipping cream until stiff peaks form.
• Whisk ¼ Cup of the whipped cream into the melted chocolate to lighten it.
• Scoop ¼ Cup of the whipped cream into the piping bag and set aside.
• Scoop all the the whipped cream into the chocolate mixture and fold gently until combined.
• Fold in the crushed oreos.

Chocolate Ganache directions

• Using a small pot, bring the heavy whipping cream to a slow boil.
• Place the chocolate chips into a heat proof bowl.
• Pour the hot heavy cream over the chocolate chips.
• Let sit for 1 minute before whisking until smooth.

Decorating directions

• Scoop about ¼ C of the mousse onto the top of the cupcake and spread evenly.
• Drizzle the ganache onto the mousse.

Frosting Directions

• Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff with peaks.
• Scoop frosting into the piping bag.

Decorating directions

• Pipe a dollop of frosting on top of the ganache and sprinkle some mini chocolate.
• Enjoy!

Last Step:

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Equipment

• cupcake liners
• Cupcake pan
• 1 medium piping bag with star tip

Nutrition

Calories: 694kcal | Carbohydrates: 63g | Protein: 6g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 208mg | Potassium: 277mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1193IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 3mg

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