Chocolate Cupcakes with Mousse Frosting

Yields

12

Ready In:

45 minutes

Good For:

Dessert

About this Recipe

Indulge your sweettooth with these luscious Chocolate Cupcakes with Mousse Frosting.

Baked to perfection and topped with a velvety chocolate mousse cream icing. Each bite melts in your mouth, delivering an explosion of chocolately goodness.

Perfect for birthdays, dessert parties, or anytime you crave something sweet and decadent, these cupcakes are sure to impress!

 

INGREDIENTS:

FOR THE CUPCAKES
  • 1 cup All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Buttermilk
  • 1/4 cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • Crushed Peanuts and Toffee Bar for toppings, optional

 

FOR MOUSSE ICING:
  • 1 cup Heavy Cream
  • 1/2 cup Semisweet Chocolate Chips
  • 2 Tablespoons Powdered Sugar
  • 1 teaspoon Vanilla Extract

TO PREPARE THE CUPCAKES

Step 1

Preheat the oven to 350ºF (175ºC) and line a muffin tin with cupcake liners.

Step 2

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3

In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and buttermilk until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually add the boiling water and stir until the batter is smooth (it will be thin).

Step 5

Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6

Once the cupcakes are completely cool, generously pipe or spread the chocolate mousse frosting on top of each cupcake.

STEP 7

Decorate with chopped peanuts and toffee bar pieces, if desired.  

TIPS:

For an extra chocolatey experience, you can add chocolate chips to the cupcake batter.  Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

FOR THE MOUSSE FROSTING

Step 1

In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring until smooth.  Allow the chocolate to cool slightly.

Step 2

In a separate bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Step 3

Gently fold the melted chocolate into the whipped cream until fully combined, taking care not to deflate the mixture.

Luscious_Chocolate_Cupcakes_with_Mousse_Fililng_1

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