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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.
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
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.
- 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
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.
- 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.
Scoop about ¼ a cup of the mousse onto the top of the cupcake and spread evenly.
Drizzle the gnache onto the mousse.
- 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
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.
Pipe a dollop of frosting on top of the ganache and sprinkle some mini chocolate chips on top of it right away.