Chocolate Mousse Cupcakes for Your Chocolate Lover

I know this Chocolate Mousse Cupcakes recipe starts with a boxed cake mix – but you could use my Best Chocolate Cupcake Recipe instead. If you use the boxed mix, you should get 22 cupcakes.

chocolate mousse cupcakes artical cover image

Once you have made the actual cupcakes, it doesn’t take long to whip up the chocolate ganache or the chocolate mousse that you will need for your finished masterpieces. Even the vanilla frosting is pretty quick to make. It is all worth it though, these are not only show stoppers, but a party in your mouth if you love chocolate.

Chocolate Mousse Cupcakes

You will need:

  • 1 box of Triple chocolate cake mix
  • 3 large eggs room temp
  • 1/2 C of softened unsalted sweet cream butter
  • 1 C whole milk
  • cupcake liners
  • cupcake pan

Directions

Preheat the oven to 350 degrees. Line cupcake pan with the cupcake liners. In a medium bowl, add the cake mix, butter, milk, stir until combined well. 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.

Chocolate Mousse

  • 3 large Egg yolks
  • 6 tbsp powdered sugar
  • 1 ⅔ Heavy Whipping cream
  • 1 C semi-sweet chocolate chips
  • 5 crushed Oreos
  • 3 tbsp whole milk
  • 1 medium piping bag with a star tip
  • 1 C mini chocolate chips for topping

Directions

Using a medium saucepan, 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 it to cool to room temperature.

In a large bowl, beat the 1 ⅓ C heavy whipping cream until stiff peaks form. Whisk ¼ C of the whipped cream into the melted chocolate to lighten it. Pop a piping bag into a drinking glass and fold the edges over the side. Scoop ¼ C of the whipped cream into the piping bag and set aside.

Scoop the rest of the whipped cream into the chocolate mixture and fold gently until combined. Fold in the crushed Oreos.

Ganache Ingredients:

  • 1 C heavy whipping cream
  • 2 C semi sweet chocolate chips
  • 1 large ice cream scooper

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 a cup of the mousse onto the top of the cupcake and spread evenly.

Drizzle the gnache onto the mousse.

Vanilla frosting

  • 2 C unsalted butter, softened
  • 4 ½ C powdered sugar
  • 2 tsp pure vanilla extract
  • 3 – 6 Heavy whipping cream
  • 1 large piping bag with star tip
  • 1 C mini chocolate chips

Directions

Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff peaks start to form. Scoop frosting into the piping bag with the little bit of whipped cream.

Decorating directions

Pipe a dollop of frosting on top of the ganache and sprinkle some mini chocolate chips on top of it right away.

chocolate mousse cupcakes ready to eat
Other chocolate recipes you may enjoy:

Mermaid Cupcakes for Your Favorite Fin Fan

What little person isn’t enchanted with the concept of Mermaids? A few years back I did a Mermaid themed birthday party on our main site: Mermaid Birthday Party – With Free Printables! If I did that party now? Instead of the cake, I would make these mermaid cupcakes.

mermaid cupcakes article cover image of mermaid tail cupcakes

Mermaid Cupcakes

How do you make mermaid cupcakes?

Because these Mermaid Tail Cupcakes are a little putzy, I start this recipe with a boxed cake mix. You could easily use my Best Yellow Cupcake Recipe from Scratch and then divide the batter to add the food coloring you need.

It really is pretty simple, you make and frost the cupcakes, and then add the mermaid tail. You can make them with chocolate, but we like to make them with fondant.

Mermaid Cupcake Toppers

Now as for the Mermaid Tails and Seashells, the mermaid Silicone fondant mold can be found at Michael’s craft store, along with 1 tube of pink fondant, and one tube of lilac fondant. The Seashell Silicone fondant mold I found HERE on Amazon.

To work with the fondant, you will also need: 1 C of corn starch, 1 food safe paint brush (Wilton sells a set of 5 at Michael’s), and 1 tube of gold luster dust.

If you make the fondant accessories first, you will whip out the finished cupcakes faster than you could possibly imagine. Start by lightly powdering your hands with the cornstarch, and start to work the fondant until it becomes soft and easy to work with.

Using one of the brushes, dip it into the cornstarch and lightly coat the silicone mold. Tear off a tablespoon amount of fondant and mold it into the tail mold. Once that is done, let it sit for 5-10 minutes before flipped over the mold and carefully push out the fondant tail out of the mold.

Once all tails have been molded, lightly dip the tip of a paint brush into the gold dust and brush the tail with it. Let the mold dry for 1 hour.

Repeat the steps to make the Seashells.

Can you make the cupcakes in advance?

Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some yellow cupcakes in my freezer right now for Easter. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature. If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.

Mermaid Cupcakes Recipe

You will need:

  • 1 box of French vanilla cake mix
  • 3 eggs
  • 1/2 C of softened unsalted sweet cream butter
  • 1 C whole milk
  • cupcake liners
  • cupcake pan
  • blue, pink, purple and green gel food coloring

Directions for Mermaid Cupcakes

Preheat oven to 350 and line cupcake pan with the liners. In a medium bowl, combine the cake mix, butter, milk, and mix until combined. Divide the batter into 4 small bowls. Add a few drops of the food coloring to a bowl, one different color each. Mix until combined and the colors are bright and vibrant to your liking.

Using a spoon, start spooning 1 color of batter into the cupcake liners. Repeat step with other colors until the cupcake liners are 3/4th full. Bake in the oven for about 21 minutes. Pull out and place on the side to cool.

Frosting Ingredients

  • 1 C unsalted sweet cream butter, softened
  • 2 1/2 C powder sugar
  • 1 tsp vanilla 
  • 3-5 TBSP heavy whipping cream
  • Blue and pink gel food coloring
  • 1 disposable piping bag
  • 1 disposable piping bag with a star tip
  • 1 bag of Wilton White Jumbo Nonpareils Sprinkles
  • 1 bag of each Wilton Purple, green, Blue, orange Jumbo Nonpareils Sprinkles

Using a standing mixer, combine all ingredients and mix on medium speed. If your frosting starts looking like powdery rocks, add another tablespoon or so of heavy whipping cream. Mix until you see creamy stiff peaks starting to form.

Once the frosting is made, scoop about 1 C of frosting into the 3 different bowls. Add a few drops of the blue food coloring into one bowl, add a few drops of pink into the second bowl, and leave the third bowl white.

Take the piping bag (without a tip), and stick it tip first into a drinking glass. Fold the edges of the piping bag over the glass. Scoop blue frosting into the piping bag and then frost the cupcakes.

Dip the frosting into the sprinkles.

Using the piping bag with the star tip, set it in a glass and fold the edges over. Scoop the pink frosting onto one side of the piping bag and then scoop white frosting onto the other side. Twist the outer edge closed and then pipe a medium dollop of frosting into the middle of the blue sprinkled cover mound.

Push the mermaid tail into the pink and white frosting and add the shell piece onto the side of the frosting for the finishing touches.

finished mermaid cupcakes with the tails on them

Other articles you may find interesting:

mermaid cupcakes article cover image

Ultimate Banana Pudding Cupcake Recipe

One of my favorite “mom memories” was making banana pudding cups for teacher’s appreciation week. (Thanks For Puddin’ Up With Me…Teacher Appreciation Gift) It was such a hit that I repeated it again, a few times. It was an inspiration for a cupcake when we couldn’t do teacher appreciation week this year. When I was looking for a Banana Pudding Cupcake recipe, I was sadly disappointed. There were things that started with store-bought cupcakes, boxed vanilla pudding, and more travesties.

banana pudding cupcake article cover image

My recipe has actual banana pudding, made from scratch. You make it first so you can focus on the cupcakes, and the pudding has set by the time the cupcakes have cooled. You can make the cupcakes from a boxed mix like I talk about below, or use my recipe: Best Yellow Cupcake Recipe from Scratch .

Ultimate Banana Pudding Cupcake Recipe

Banana Pudding is the first step:

You will need:

  • 2 C Whole milk
  • 1/4 C sugar
  • 2 large egg yolks
  • 3 TBSP cornstarch
  • 1 TSP Pure vanilla extract
  • 1/4 TSP kosher salt

Banana Pudding Directions

In a medium saucepan whisk together sugar, cornstarch, salt, milk,
vanilla, and egg yolks.

Cook over medium heat, whisking frequently. Cook until bubbly and
mixture begins to thicken, about 6-8 minutes. Remove from heat.

Transfer the pudding into a serving bowl or individual cups. Chill in
the fridge for a few hours.

Banana Pudding Cupcakes

If you don’t use my Best Yellow Cupcake Recipe from Scratch you will need:

  • 1 box of Butter Yellow Cake mix
  • 3/4 C water
  • 1/3 C unsalted butter, softened
  • 2 large eggs
  • 1 large banana, mashed
  • 1 Cupcake pan
  • Cupcake liners

Directions

Preheat oven to 350 degrees and line cupcake pan with the liners. Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop batter into the liners until they are 3/4 full. Bake in the oven for 19 minutes or until a light golden brown. Allow the cupcakes to cool completely.

Cinnamon Frosting

You will need:

  • 2 C unsalted butter, softened
  • 4 ½ C powdered sugar
  • 2 tsp pure vanilla extract
  • 3 – 6 Heavy whipping cream
  • 3 TBSP ground cinnamon
  • 1 large piping bag with star tip
  • 1 container of vanilla wafer cookies

Directions

Using a standing mixer, beat together the butter, powdered sugar,
heavy whipping cream, and vanilla until smooth and stiff peaks are starting to form. Put your piping bag into a cup, tip down, and open the end so it falls over the rim of the cup on the outside. Scoop frosting into the piping bag, then close the edges and twist them together .

Decorating Directions

Spoon on about 1 ½ Tbsp banana pudding onto the top of the cupcake and
smooth evenly, basically frosting it.

Pipe a dollop of frosting on top of the pudding and sprinkle with a little cinnamon.

Top with a vanilla wafer cookie.

banana pudding cupcake recipe finished and ready to serve

Other cupcake recipes you may like:

Andes Mint Cupcakes Are Refreshing

I have made Andes Mint Cookies often over the holidays and wondered how they might taste as a cupcake version – so we now have an Andes Mint Cupcakes recipe for you.

andes mint cupcakes article cover image

How to Make Andes Mint Cupcakes

I know it seems like a lot of steps, but by sprinkling the Andes candy on twice, it sets better in the frosting and stays put. If you wait until the second step to do it, the candy won’t set in the first layer. Once that ganache sets, you have no hope of “gluing” the candy to it. If I am using Girl Scout Thin Mints instead of Grasshopper Cookies, I leave them whole and tuck them in the frosting mound.

These cupcakes really are show-stoppers when you see them in person. They are an amazing thing to take to any book group or bible study – as they will be thanking God the minute the flavors cross their lips.

For the chocolate base of the Andes Mint Cupcakes:

  • 1 C flour
  • ¼ C unsweetened cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ C light brown sugar
  • ½ C sugar
  • ⅓ C Canola oil
  • ½ C buttermilk
  • 1 large egg
  • 1 tsp. vanilla extract
  • cupcake liners
  • muffin pan

Preheat Oven to 350 degree and line the muffin pan with cupcake liners. In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine them all with a whisk. Add in the sugar and brown sugar stir until combined. Add the oil, buttermilk, egg, and vanilla extract. Stir until combined. Fill cupcake liners 3/4 of the way full. Bake for 21 minutes.

Remove the cupcakes from the oven. Transfer the cupcakes to a wire rack to cool while working on the frosting.

For the Mint Frosting You Will Need:

  • 1 C unsalted sweet cream butter, softened
  • 3 C powdered sugar
  • 2-3 drops of mint green food coloring
  • 2 tsp mint extract
  • 5 tbsp heavy whipping cream
  • 1 piping bag fitted with large star tip

Frosting directions

Using a standing mixer, beat together the butter, powdered sugar, crushed Oreo cookies, mint extract and heavy whipping cream until combined, smooth and thick peaks start to form. Beat in the mint food coloring until combined. Scoop frosting into the piping bag and set it aside.

For the Chocolate Ganache you will need:

  • 1 C semi sweet chocolate chips
  • ½ C heavy whipping cream
  • 1 squeeze bottle

Using a small pot, heat up the heavy whipping cream until steaming. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl. Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Scoop ½ C into a squeeze bottle.

Decoration ingredients

  • 2 C Andes baking chips
  • 22 grasshopper cookies, cut in half (I like to use Girl Scout Thin Mints!)

Andes Mint Cupcakes Decorating Directions

Dip the cupcakes into the chocolate ganache.

andes mint cupcakes in process dipped in chocolate ganache.

Then sprinkle a bit of the Andes baking chips onto the cupcakes. Allow them to sit for 10 minutes. Pipe a small amount of frosting into the center of the cupcake and then sprinkle some more Andes onto the frosting. Drizzle chocolate ganache over the frosting with the squeeze bottle. Place a cut cookie in the middle to top off your masterpiece.

Other cupcake posts you may like:

Other fun mint recipes