Chocolate Mousse Cupcakes Recipes

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CHOCOLATE MOUSSE CUPCAKES



Chocolate Mousse Cupcakes image

From The Cupcake Deck by Elinor Klivans. The addition of mocha mousse to these cupcakes makes them perfect for an extra-special occasion and worth the slightly longer time it takes to make them! Note: Make the chocolate ganache frosting first, the mocha mousse filling second, and the actual cupcakes last.

Provided by pkothari

Categories     Dessert

Time 1h34m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 19

3/4 cup heavy whipping cream
2 tablespoons unsalted butter
9 ounces semi-sweet chocolate chips
1/2 teaspoon vanilla extract
3/4 cup chocolate ganache frosting (see above)
1 1/4 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon instant coffee granules
3 ounces unsweetened chocolate, chopped
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream (this really makes them moist)
1/2 cup water

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.

CHOCOLATE MOUSSE



Chocolate Mousse image

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

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.

WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES



White Chocolate Mousse-Filled Raspberry Cupcakes image

Moist raspberry cupcakes filled with white chocolate mousse. Ice with frosting of your choice and top each cupcake with a fresh raspberry.

Provided by CPilling

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package white cake mix
1 (3 ounce) package raspberry flavored Jell-O® mix
1 (12 ounce) package frozen raspberries, drained, reserving syrup
½ cup vegetable oil
¼ cup hot water
4 large eggs
1 ½ cups cold milk
1 (3.3 ounce) package instant white chocolate pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

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.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 26.5 g, Cholesterol 32.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 184 mg, Sugar 19.7 g

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

CHOCOLATE MOOSE CUPCAKES



Chocolate Moose Cupcakes image

A moose is on the loose in these adorable themed-cupcakes! They're (almost!) too cute to eat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 14

Number Of Ingredients 15

1 cup milk
1/2 cup vegetable oil
1 egg
1 1/2 cups Gold Medal™ flour
3/4 cup granulated sugar
1/3 cup unsweetened baking cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped maraschino cherries, well drained
1 can Betty Crocker™ Rich & Creamy chocolate frosting
14 peanut-shaped peanut butter sandwich cookies
14 small pretzel twists, cut lengthwise in half
White and red decorating icing (from 6.4-oz cans)
28 blue candy-coated chocolate candies
28 brown candy-coated chocolate candies

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 14 regular-size muffin cups, or grease bottoms only of muffin cups with shortening.
  • In medium bowl, beat milk, oil and egg with fork. Stir in remaining cupcake ingredients except cherries just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups (cups will be almost full).
  • Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to cooling racks to cool.
  • Place 1/2 cup frosting in small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until frosting is melted and can be stirred smooth. Dip tops and sides of peanut butter cookies in melted frosting; place on waxed paper until hardened, about 15 minutes.
  • Frost cupcakes with remaining frosting. Press 1 coated cookie onto each cupcake so cookie extends over edge of cupcake to look like snout of moose. Poke 1 pretzel half into each cupcake, behind cookie, for antlers. Use white decorating icing to pipe on nostrils. Use red decorating icing to pipe on mouths. Attach blue candies for eyes and brown candies for ears.

Nutrition Facts : Calories 490, Carbohydrate 70 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 300 mg, Sugar 51 g, TransFat 0 g

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From ladybehindthecurtain.com


CHOCOLATE MOUSSE CUPCAKES WITH WHIPPED STRAWBERRY CREAM …
2017-06-02 Chocolate Mousse Cupcakes with Whipped Strawberry Cream Cheese Frosting RECIPE available here > Well Plated. More Chocolate Cupcake Recipes. February 8, 2018 White Chocolate Cupcakes . February 7, 2018 Chocolate Chip Cookie Cupcakes. February 6, 2018 Chocolate Babycakes with Raspberry Sauce. February 5, 2018 Low-Carb Black Bottom …
From thecupcakedailyblog.com


CHOCOLATE MOUSSE CUPCAKES RECIPE | EGGLESS MOUSSE FILLED
2014-02-08 As if discovering the secret to Eggless Chocolate Mousse weren’t enough, I had to go ahead and fill up some homemade chocolate cupcakes with this mousse. And still my craving for the 2 didn’t reduce so I frosted them with the mousse too. I feel like I just stole all of Willy Wonka’s Chocolate – and made one of the most deliciously infectious cupcakes!
From foodomania.com


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