Perfect Chocolate Cupcakes with Chocolate Mousse Frosting
This post is sponsored by Anolon Cookware. All opinions are mine alone.
Pure indulgence: chocolate cupcakes topped with heaping mountain of chocolate mousse. Unbelievably easy to make and perfect for any occasion!
Oh my goodness!!! You guys are in for a treat!
I’m so beyond excited to share these perfect chocolate cupcakes, topped with – wait for it – CHOCOLATE MOUSSE!! A heaping mountain of it!
You may know this by now, I’m not a big fan of buttercream frosting (I know!), and Garrat absolutely hates it. That’s why you don’t see ton of desserts with buttercream frosting on my site. Well, except for this amazing swiss meringue buttercream. It’s to die for, but it’s a bit high maintenance, and I don’t always have time for that.
And if you’re wondering whether mousse frosting is any easier, my answer is 100% yes! Keep on reading and I’ll show you exactly how to make it.
But first, let’s talk about this Anolon muffin pan for a sec. 2 things I absolutely love about this particular pan: 1. extra wide rubber handles, 2. see-through cover for hassle-free transport.
You know the struggle if you ever had to transport beautifully decorate cupcakes with tall frosting. Cover them with plastic wrap and risk to damage the frosting? Or carry them without cover, collecting dust and stuff in the air? Struggle is real, I know! But not anymore, because this cool pan has a perfect lid with plenty of room for tall frosting!
Besides, Anolon is known for its superior quality and all of their products always have exceptional design and durability!
Anyway, let’s get to baking…
These cupcakes are so easy to make. Truly! Just like my Kahlua cupcakes, you don’t need a mixer for this cupcake batter. Whisk dry ingredients. Whisk wet ingredients. Combine the two. Bake. That easy!!
And it’s just as easy to make the mousse frosting too. You’ll need only 4 ingredients!! But one important thing to note… Make sure the melted chocolate mixture is not hot when you add it to whipped cream. Or you’ll get a soupy concoction. And mix in whipped cream into the chocolate mixture slowly in stages for the most luxuriously smooth and fluffy frosting.
You don’t even need a piping bag. I just used a cookie scoop to top each cupcake with mountain of mousse!
I’m telling ya, it’s heaven in a form of chocolate cupcakes. Perfect for any occasion!
Now, go on and make yourself a batch to indulge. And don’t forget to get that awesome muffin pan from Anolon. You can grab one on their website (I saw it’s on sale too!), as well as Macy’s, Bed Bath & Beyond, and Dillard’s.
Oh and one more thing, Anolon is having “Holiday Hosting” Sweepstakes that you can enter via their Facebook page. Pretty awesome prizes over there, and you don’t want to miss it. Check it out!
Chocolate Cupcakes with Chocolate Mousse Frosting
Yield: 16 cupcakes
- 1 ½ cup (190gr) all-purpose flour
- 1 cup (200gr) sugar
- ½ cup (40gr) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup (180ml) buttermilk, at room temperature
- 6 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- ¼ cup (60ml) hot water
- 2 tablespoons (10gr) unsweetened cocoa powder
- ¾ cup (130gr) bittersweet chocolate chips
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons sugar
- To make the cupcakes, preheat the oven to 350°F (175° C). Line 2 cupcake pans with 16 cupcake liners.
- In a small bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a medium bowl, whisk the egg, buttermilk, melted butter and vanilla extract until well combined.
- Add the dry ingredients and fold the batter until just combined.
- Divide the batter into the prepared cupcake cups, about 2/3 of the way full.
- Bake for 15-18 minutes, or until the inserted toothpick comes out clean. Cool completely.
- To make the frosting, dissolve cocoa powder in a small bowl with hot water.
- In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.
- In a mixing bowl with whisk attachment, whip the heavy cream with the sugar until hard peaks form.
- Stir in the cocoa mixture into the melted chocolate.
- Fold in half of the whipped cream until almost smooth.
- Then add the remaining whipped cream and mix well until no white streaks remain.
- Refrigerate until cupcakes are cooled completely.
- When ready to serve, frost the cupcakes with the mousse frosting. Dust with powdered sugar and decorate with chocolate macarons, if desired.
- Frosted cupcakes should be refrigerated.
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