Chocolate Mousse Cupcakes Recipes

CHOCOLATE MOUSSE

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

CHOCOLATE MOUSSE CUPCAKES

Steps:

• FOR CHOCOLATE GANACHE FROSTING (Makes about 1 & 2/3 cup and the extra can be used for fudge sauce over ice-cream because it will keep in the fridge for up to two weeks):.
• In a medium sauce pan, heat the cream and the butter over low heat until the butter has melted, but do not let simmer or boil.
• Remove pan from heat and stir in the chocolate chips.
• Let the chocolate chips sit in the hot cream to soften.
• Stir in the vanilla extract until the chocolate has melted.
• FOR MOCHA MOUSSE FILLING:.
• In a large bowl, beat the whipping cream, sugar, and instant coffee with a hand mixer until the the coffee dissolves, and then up the speed to medium-high and beat until stiff peaks form.
• Fold the 3/4 cup chocolate ganache filling into the whipping cream mixture a little at a time .
• Chill the mousse filling in the refrigerator for at least 30 minutes, as it needs to be really cold when you fill the cooled cupcake bottoms (otherwise the filling will run).
• FOR CUPCAKES:.
• Melt chocolate over simmering water in a double-boiler or heat proof bowl. Once melted and smooth, let it cool slightly.
• Sift flour, baking powder, salt & soda into a bowl.
• In a large bowl or stand mixer, beat butter and sugar together until creamy (about 2 minute with stand mixer on high).
• On low speed, add in the melted chocolate until combined.
• On medium speed add the eggs one at a time until smooth.
• Add in the vanilla and beat until the mixture is creamy (color should be slightly lighter).
• Mix in the sour cream until no white streaks remain, but don't over mix.
• On low speed, add half of the flour mixture until it is incorporated--don't over mix.
• Add in the water and mix it until incorporated.
• Scrape bowl and add in the rest of the flour and mix on low until flour is incorporated and batter looks pretty smooth (again, don't mix too much or the cupcakes lose lightness).
• Preheat oven to 350 degrees and put rack in the center of oven.
• Fill each liner up to the top of liner.
• Bake 22-24 minutes.
• Cupcake tops should feel firm and a toothpick inserted in the center should come out clean.
• Cool the cupcakes for 10 minutes in the pan on a wire rack.
• Remove the cupcakes from the pan onto a wire rack and let cool completely.
• Once cupcakes are fully cooled, use a sharp knife to slice the top off each cupcake (this is so you can fill them).
• Place cupcake tops right side up on a wire rack, and set aside cupcake bottoms on a serving platter.
• To frost cupcake tops, spread one tablespoons of the chocolate ganache frosting over the top of each cupcake top.
• Let cupcake tops cool until the ganache frosting is firm.
• Next, place a dollop of mocha mousse filling on each cupcake bottom. Using a wide metal spatula, carefully place the cupcake tops w/ cooled frosted ganache topping on top of the mousse filled cupcake bottoms.
• It may help to refrigerate the assembled cupcakes for about 30 minutes to an hour before serving so that everything firms up.

WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
• Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
• Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.