These Homemade Chocolate Cupcakes with Mousse are the ultimate treat for chocolate lovers. With a moist, decadent chocolate cake base topped with a smooth, rich chocolate mousse, each bite offers the perfect balance of dense cake and airy, creamy mousse.
Why You’ll Love This Recipe
These chocolate cupcakes are a dream come true for anyone who loves rich chocolate desserts. The cupcakes themselves are soft, moist, and full of deep chocolate flavor. They’re topped with a fluffy, decadent chocolate mousse that adds an extra layer of indulgence without being too heavy. The combination of the light mousse with the dense, moist cupcake makes for a perfect pairing that will satisfy any sweet tooth. Ideal for birthdays, celebrations, or any time you want to treat yourself to something extraordinary.
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
For the Chocolate Mousse:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional, for sweetness)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Carefully add the boiling water to the batter, mixing until smooth. The batter will be thin.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the mousse. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- Allow the chocolate mixture to cool to room temperature, then refrigerate for 1-2 hours to firm up.
- Once the mousse is chilled and thickened, beat it with a hand mixer until it becomes light and fluffy. If desired, add powdered sugar for extra sweetness.
- Once the cupcakes are fully cooled, top each with a generous dollop of the chocolate mousse.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 40 minutes
Variations
- Flavored Mousse: Try adding a little espresso powder to the mousse for a mocha flavor, or a dash of orange zest for a citrus twist.
- Chocolate Ganache: Instead of mousse, you can top the cupcakes with a silky chocolate ganache for a different chocolate experience.
- Mini Cupcakes: Make these cupcakes in a mini muffin tin for bite-sized treats that are perfect for parties or gatherings.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to store them for longer, refrigerate the cupcakes (but bring them back to room temperature before serving).
- Reheating: These cupcakes are best enjoyed fresh, but if you want to warm them slightly, microwave for 10-15 seconds before serving.
FAQs
Can I use chocolate chips for the mousse?
Yes, you can use chocolate chips instead of chopped chocolate, but make sure they are of good quality for the best flavor.
How do I prevent the cupcakes from sinking in the middle?
Be sure to measure your ingredients accurately and avoid overmixing the batter. Additionally, be careful not to open the oven door too early during baking to prevent the cupcakes from collapsing.
Can I make the mousse in advance?
Yes, the mousse can be made ahead of time. Store it in an airtight container in the fridge for up to 2 days. Beat it again before using to restore its fluffy texture.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use one that is suitable for baking.
How do I know when the cupcakes are fully baked?
The cupcakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Can I use a different type of frosting instead of mousse?
Yes, you can use whipped cream, buttercream, or ganache if you prefer a different frosting. Each will bring a unique texture and flavor to the cupcakes.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the mousse. Wrap them tightly in plastic wrap and foil, then store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving and add mousse.
How can I make the cupcakes even richer?
For an extra rich flavor, you can use buttermilk instead of regular milk, or add a little melted dark chocolate to the batter for a more intense chocolate taste.
Can I add fillings inside the cupcakes?
Yes, you can add a chocolate ganache or caramel filling inside the cupcakes before baking for an extra surprise.
How can I make these cupcakes dairy-free?
To make them dairy-free, replace the butter with a non-dairy substitute like margarine or coconut oil, and use a dairy-free chocolate for the mousse.
Conclusion
Homemade Chocolate Cupcakes with Mousse are an indulgent treat that every chocolate lover will appreciate. With a moist and dense chocolate cake base topped with rich, fluffy chocolate mousse, these cupcakes deliver the ultimate chocolate experience. Perfect for any occasion, from casual family gatherings to more formal celebrations, these cupcakes are sure to become a favorite in your dessert repertoire.
Homemade Chocolate Cupcakes with Mousse
Decadent chocolate cupcakes topped with a smooth, rich chocolate mousse, creating the perfect balance of light and creamy texture with a dense, moist cake. A true chocolate lover’s dream!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- For the chocolate mousse:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional, for sweetness)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Carefully add the boiling water to the batter, mixing until smooth. The batter will be thin.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the mousse. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- Allow the chocolate mixture to cool to room temperature, then refrigerate for 1-2 hours to firm up.
- Once the mousse is chilled and thickened, beat it with a hand mixer until it becomes light and fluffy. If desired, add powdered sugar for extra sweetness.
- Once the cupcakes are fully cooled, top each with a generous dollop of the chocolate mousse.
Notes
- Be sure to let the chocolate mousse chill properly to get the right texture for frosting.
- If you’d like an extra layer of flavor, consider adding a drizzle of caramel sauce over the mousse topping.
- The cupcakes are best served on the day they are made to keep them moist and fresh.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg