Chocolate Chocolate Mousse Cupcakes with a Chocolate Ganache

October 4, 2010 at 4:23 am (Chocolate, Cupcakes)

I decided it was time for a nice decadent chocolate cupcake – plus I wanted to make my favorite chocolate mousse again and I thought turning it into a filled cupcake would be really delicious.  My biggest concern was whether or not the chocolate cupcake itself would be moist and delicious enough to pair with the mousse.

Chocolate Cupcakes : Yield 48 mini cupcakes

From Baking Bites

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2 tsp instant coffee powder (optional)
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp apple cider vinegar
  1. Preheat oven to 350F. Line 48 mini muffin cups with paper liners.
  2. In a large bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients and stir until just combined and no streaks of flour remain.
  4. Distribute batter evenly into prepared muffin cups, filling each about 3/4 full.
  5. Bake for 10-12 minutes, until a tester inserted into the center comes out clean. (this is critical – I would say it’s possible that if the cupcakes are a bit gooey looking it would be fine as I baked the cupcakes for 13/14 minutes and they were a bit dry).
  6. Place cupcakes onto a wire rack to cool completely before frosting.

Chocolate Mousse : Yield 6 individual servings

This is a recipe I adapted from Christy Freeman’s Heavenly Chocolate Mousse at allrecipes.  I’m not a huge fan of dark chocolate, so while the original recipe called for all semi sweet chocolate, I used half and half.


  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup water
  • 2 tablespoons butter (no substitutes!)
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 1/4 cups heavy whipping cream, whipped (I usually use a heavy whipping cream that contains vanilla, and if I can’t buy one than I add a tablespoon of vanilla to the whipping cream)

This recipe makes a bit more mousse than is necessary in the cupcakes, but I’d rather have a bit more than too little, and you probably need at least roughly 2/3 of this recipe in order to fill and frost all the cupcakes.

Chocolate Ganache : Covers ~96 cupcakes

This recipe is from Joy of Baking, and I definitely had a ton of extra ganache – you could probably halve it and still be fine.

  • 1 cup (8 ounces) of semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 2 tablespoons  unsalted butter

Finishing Directions:

  1. Let the cupcakes cool thoroughly and the core out the center (I use a manual juicer and a chopstick – the chopstick pops the bit of cake that gets stuck in the juicer center out and also serves as a packer to push down any excess cake in the center hole)
  2. Fill the center hole with mousse using a table knife.
  3. Frost the top of the cupcake with a small amount of mousse.
  4. Dip the tops of the cupcakes into the ganache.  Hold the cupcakes by the base and dip the top into the ganache until just above the wrapper line.
  5. Drizzle white or milk chocolate onto the tops of the cupcake for decoration using a spoon.



Everyone really liked these cupcakes – although everyone commented on the decadence.  A ton of people came back for seconds.  Personally I really liked them but I didn’t feel like the cake was good enough to stand up to the mousse and ganache.  Both were excellent, but the cake was only so-so.  It really needs a stronger chocolate flavor and moistness in order to really compliment the rest of the cupcake.  Definitely a to-make-again recipe in general though.


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