Go Back
–+ servings
Fluffy chocolate mousse cupcakes topped with rich chocolate frosting
Print Recipe
No ratings yet

Fluffy Chocolate Mousse Cupcakes

Creamy, airy, and impossibly chocolatey — these Fluffy Chocolate Mousse Cupcakes are the kind of dessert that disappears before you can say chocolate.
Prep Time15 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy
Servings: 12 servings
Calories: 250kcal

Equipment

  • Mixing Bowl
  • Cupcake Pan
  • Whisk
  • Piping Bag

Ingredients

Cupcake Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, room temperature

Mousse Ingredients

  • 1/2 cup heavy cream, cold
  • 1/4 cup powdered sugar, sifted
  • 1/2 cup semi-sweet chocolate chips, whole

Instructions

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  • In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and milk.
  • Combine the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep cupcakes tender.
  • Fold in the chocolate chips gently so they’re evenly distributed.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  • Remove from oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • While the cupcakes cool, whip the heavy cream with the powdered sugar until soft peaks form. Be careful not to over-whip.
  • Top cooled cupcakes with the chocolate mousse using a spoon or piping bag, then chill briefly to set if desired. Serve and enjoy!

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 200IU | Calcium: 50mg | Iron: 2mg