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Homemade Chocolate Cupcakes with Mousse

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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!

Ingredients

Units Scale
  • 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

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  5. Carefully add the boiling water to the batter, mixing until smooth. The batter will be thin.
  6. Pour the batter into the cupcake liners, filling each about two-thirds full.
  7. 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.
  8. While the cupcakes are cooling, prepare the mousse. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
  9. Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
  10. Allow the chocolate mixture to cool to room temperature, then refrigerate for 1-2 hours to firm up.
  11. 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.
  12. 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

Find it online: https://yumfoodusa.com/homemade-chocolate-cupcakes-with-mousse/