Description
Decadent and rich Chocolate Mousse Cupcakes featuring a luscious chocolate mousse topping over moist, flourless chocolate cupcakes. Perfect for chocolate lovers seeking a creamy, fudgy dessert with an elegant presentation.
Ingredients
Scale
Chocolate Mousse
- 1/2 cup (180g) semisweet chocolate chips
- 1/2 cup (90g) dark chocolate chips
- 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 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 Chocolate Mousse Base: In a large mixing bowl, place the chocolate chips and set aside. In a medium saucepan, whisk together granulated sugar, cocoa powder, kosher salt, whole milk, and egg yolks. Heat over medium flame, whisking constantly until the mixture bubbles and thickens slightly, about 10 minutes. Remove from heat and immediately pour the hot mixture over the chocolate chips. Whisk until smooth and glossy, resembling pudding in consistency. Cover and refrigerate to chill while preparing the cupcakes.
- Preheat and Prepare Cupcake Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Make Flourless Cupcake Batter: In a large bowl, whisk together sugar, eggs, and vanilla extract until light and frothy. Add cocoa powder, kosher salt, and baking powder and mix until combined. In a heat-safe bowl, melt unsalted butter and semisweet chocolate chips in the microwave in 30-second intervals, stirring until smooth. Pour the melted chocolate into the batter and mix well until the batter resembles brownie consistency.
- Bake Cupcakes: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 15 minutes. The cupcakes will rise and appear puffed but will sink upon cooling. Allow cupcakes to cool completely before topping.
- Whip Chocolate Mousse: Remove the mousse base from the refrigerator. Wipe condensation from inside the bowl. Using a stand mixer fitted with the whisk attachment (or a hand mixer), whip the heavy cream on high speed until thickened. Scrape down the bowl and whip briefly again until fully combined. The mousse should be soft but able to hold its shape when piped. If too soft, chill in the refrigerator for about an hour.
- Assemble Cupcakes: Spoon the mousse into a piping bag fitted with a large round tip. Pipe the mousse on top of each cooled cupcake. Optionally, garnish with chocolate shavings.
- Serve: Enjoy immediately or refrigerate the cupcakes and serve chilled for best flavor and texture.
Notes
- The cupcakes are flourless and have a fudgy texture, so expect a dense yet moist crumb.
- The mousse can be made ahead and chilled to save preparation time on serving day.
- Chocolate shavings or curls are an optional garnish that add texture and elegance.
- Use room temperature eggs to ensure better mixing and texture for cupcakes.
- If mousse is too soft, chilling it longer will help it firm up for piping.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Mousse Cupcakes, Flourless Chocolate Cupcakes, Chocolate Dessert, Chocolate Mousse, Fudgy Cupcakes, Easy Chocolate Recipe
