Description
These Chocolate Mousse Cupcakes combine a rich triple chocolate cake base with a luscious, creamy mousse filling and a decadent chocolate frosting. Topped with crushed Oreos and mini chocolate chips, they are the perfect indulgent treat for chocolate lovers, ideal for parties or special occasions.
Ingredients
Scale
Cake
- 1 box triple chocolate cake mix
- 3 large eggs
- 1/2 cup softened unsalted butter
- 1 cup whole milk
Mousse Filling
- 3 large egg yolks
- 6 tablespoons powdered sugar
- 1 â…” cups heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 5 crushed Oreos
- 3 tablespoons whole milk
Frosting
- 1 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
- 2 cups unsalted butter (softened)
- 4 ½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- 3 – 6 tablespoons heavy whipping cream
- 1 cup mini chocolate chips (for garnish)
Instructions
- Prepare the Cake Batter: In a large bowl, combine the triple chocolate cake mix, 3 large eggs, 1/2 cup softened unsalted butter, and 1 cup whole milk. Mix thoroughly until a smooth batter forms.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line cupcake pans with paper liners and evenly distribute the batter into 22 cups. Bake for 18-21 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely.
- Make the Mousse Filling: In a double boiler, gently melt 1 cup semi-sweet chocolate chips until smooth. In a separate bowl, whisk together 3 large egg yolks and 6 tablespoons powdered sugar until pale. Temper the egg yolk mixture by slowly adding the melted chocolate while whisking continuously. Next, whip 1 â…” cups heavy whipping cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture. Add 3 tablespoons whole milk and stir until smooth.
- Assemble the Mousse Filling: Using a small knife or cupcake corer, carefully hollow out the center of each cupcake. Fill the cavity with the prepared chocolate mousse and sprinkle crushed Oreos on top of the mousse inside the cupcakes.
- Prepare the Chocolate Frosting: In a large bowl, beat 2 cups softened unsalted butter until creamy. Gradually add 4 ½ cups powdered sugar and continue mixing until fluffy. Melt 2 cups semi-sweet chocolate chips and allow to cool slightly, then add to the butter mixture along with 2 teaspoons pure vanilla extract. Add 3 to 6 tablespoons heavy whipping cream gradually until desired spreading consistency is reached. Beat until smooth and creamy.
- Frost and Garnish Cupcakes: Using a piping bag or spatula, frost each cupcake generously with the chocolate frosting. Sprinkle mini chocolate chips over the frosted cupcakes for decoration. Chill in the refrigerator for at least 30 minutes before serving to set the frosting and mousse.
Notes
- Ensure egg yolks are tempered properly in the mousse to avoid curdling.
- Use high-quality semi-sweet chocolate chips for best flavor.
- Chilling the cupcakes before serving helps the mousse and frosting set perfectly.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to come to room temperature before eating for the best texture and flavor.
