Decadent Mocha Chocolate Mousse Cupcakes
Indulge in these luxurious Decadent Mocha Chocolate Mousse Cupcakes, a delightful creation inspired by 'The Cupcake Deck' by Elinor Klivans. These stunning cupcakes combine rich chocolate cake with a luscious mocha mousse filling and a glossy chocolate ganache frosting. Perfectly balanced between chocolate and coffee flavors, these cupcakes promise to elevate any celebration into an extraordinary affair. Though they may require extra time to prepare, the reward is a lovingly crafted dessert that will leave your guests in awe!
12
Servings
400
Calories
19
Ingredients
Ingredients
heavy whipping cream
3/4 cup (for ganache frosting)
unsalted butter
2 tablespoons (for ganache frosting)
semi-sweet chocolate chips
9 ounces (for ganache frosting)
vanilla extract
1/2 teaspoon (for ganache frosting)
chocolate ganache frosting
3/4 cup (remainder from ganache)
heavy whipping cream
1 1/4 cups (for mocha mousse filling)
powdered sugar
2 tablespoons (for mocha mousse filling)
instant coffee granules
1 teaspoon (for mocha mousse filling)
unsweetened chocolate, chopped
3 ounces (for closest flavor in batter)
unbleached all-purpose flour
1 cup (for cupcake batter)
baking powder
1/2 teaspoon (for cupcake batter)
baking soda
1/2 teaspoon (for cupcake batter)
salt
1/4 teaspoon (for cupcake batter)
unsalted butter
1/2 cup (softened, for cupcake batter)
sugar
1 1/4 cups (for cupcake batter)
large eggs
2 (at room temperature for batter)
vanilla extract
1 teaspoon (for cupcake batter)
sour cream
1/2 cup (for cupcake batter)
water
1/2 cup (for cupcake batter)
Instructions
1
Start by preparing the chocolate ganache frosting. In a medium saucepan, heat 3/4 cup of heavy whipping cream and 2 tablespoons of unsalted butter over low heat just until the butter melts—do not let it boil. Remove from heat and stir in 9 ounces of semi-sweet chocolate chips. Let the mixture sit for a few minutes to soften the chocolate, then stir in 1/2 teaspoon of vanilla extract until smooth. Set aside to cool.
2
Next, make the mocha mousse filling. In a large bowl, use a hand mixer to whip 1 1/4 cups of heavy whipping cream with 2 tablespoons of powdered sugar and 1 teaspoon of instant coffee granules until the coffee granules dissolve. Increase the mixer speed to medium-high and continue to whip until stiff peaks form. Gently fold in 3/4 cup of the cooled chocolate ganache, incorporating it gradually. Chill the finished mousse in the refrigerator for at least 30 minutes.
3
Now, prepare the cupcake batter. Melt 3 ounces of unsweetened chocolate in a double boiler over simmering water, stirring until smooth. Allow it to cool slightly. In another bowl, sift together 1 cup of unbleached all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
4
In a large mixing bowl or using a stand mixer, beat 1/2 cup of unsalted butter (at room temperature) with 1 1/4 cups of sugar until creamy and light (about 2 minutes). On low speed, mix in the melted chocolate until well combined. Gradually add 2 large eggs, one at a time, ensuring a smooth mixture after each addition. Add 1 teaspoon of vanilla extract, mixing until creamy.
5
Incorporate 1/2 cup of sour cream into the batter until no streaks remain, but avoid over-mixing. Gradually add half of the sifted flour mixture, mixing on low speed just until incorporated. Pour in 1/2 cup of water and mix until combined. Scrape down the sides of the bowl, add the remaining flour mixture, and mix lightly until just incorporated. Do not over-mix to maintain a light texture.
6
Preheat your oven to 350°F (175°C) and position a rack in the center. Line a cupcake pan with liners, then fill each liner to the top with batter. Bake for 22-24 minutes, or until the tops feel firm and a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 10 minutes on a wire rack before transferring them to cool completely.
7
Once cooled, carefully slice off the top of each cupcake with a sharp knife. Place the tops right side up, leaving the bottoms on a serving platter. Spread about 1 tablespoon of the chocolate ganache frosting on each cupcake top and allow it to set until firm.
8
For assembly, place a dollop of chilled mocha mousse filling on each cupcake bottom, then gently place the ganache-frosted tops back on the mousse-filled bottoms. Optionally, refrigerate the assembled cupcakes for 30 minutes to an hour for a firmer texture before serving.
Nutrition Information
24g
Fat
30g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Mocha Chocolate Mousse Cupcakes?
These are luxurious cupcakes that combine a rich chocolate cake with a mocha mousse filling and a glossy chocolate ganache frosting, inspired by 'The Cupcake Deck' by Elinor Klivans.
How many servings does this recipe yield?
This recipe yields 12 servings.
What is the calorie count for one Decadent Mocha Chocolate Mousse Cupcake?
Each cupcake contains approximately 400 calories.
How do I make the chocolate ganache frosting?
Heat 3/4 cup heavy cream and 2 tablespoons butter over low heat until melted (do not boil), then stir in 9 ounces of semi-sweet chocolate chips and 1/2 teaspoon vanilla until smooth.
What ingredients are needed for the mocha mousse filling?
The filling requires 1 1/4 cups heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon instant coffee granules, and 3/4 cup of the prepared chocolate ganache.
How long should the mocha mousse chill?
The mocha mousse should be chilled in the refrigerator for at least 30 minutes before assembly.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) with a rack positioned in the center.
How long do the cupcakes need to bake?
Bake the cupcakes for 22 to 24 minutes.
How do I know when the cupcakes are done?
The cupcakes are done when the tops feel firm and a toothpick inserted into the center comes out clean.
What type of chocolate is used in the cupcake batter?
The batter uses 3 ounces of unsweetened chocolate, melted and cooled slightly.
How much fat is in one serving?
Each cupcake contains approximately 24 grams of fat.
What is the carbohydrate content per cupcake?
There are 30 grams of carbohydrates per serving.
How much protein is in one cupcake?
One cupcake provides 4 grams of protein.
How should I prepare the flour for the batter?
Sift together 1 cup of unbleached all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
What is the proper way to add eggs to the batter?
Add 2 large eggs one at a time, ensuring the mixture is smooth after each addition.
Why is sour cream used in the recipe?
Sour cream is added to the batter to provide moisture and a rich texture; mix it in until no streaks remain but do not over-mix.
How do I assemble the cupcakes?
Slice off the tops, frost them with ganache, place a dollop of mocha mousse on the bottom halves, and then place the frosted tops back on.
Should the butter be at room temperature?
Yes, for the cupcake batter, you should use 1/2 cup of unsalted butter at room temperature for better creaming.
What type of coffee should I use for the mousse?
Use 1 teaspoon of instant coffee granules for the mocha mousse filling.
Can I refrigerate the cupcakes after assembly?
Yes, optionally refrigerate the assembled cupcakes for 30 minutes to an hour to achieve a firmer texture before serving.
How much water is required in the batter?
The recipe calls for 1/2 cup of water to be mixed into the batter after the first half of the flour mixture.
How many ingredients are in this recipe?
There are 19 ingredients total, including components for the frosting, filling, and cake.
How long should the cupcakes cool in the pan?
Cool the cupcakes in the pan for 10 minutes on a wire rack before transferring them.
What type of chocolate chips are used for the frosting?
Semi-sweet chocolate chips are used for the ganache frosting.
What should the texture of the whipped cream be for the mousse?
The cream should be whipped until stiff peaks form before folding in the ganache.
Can I use a stand mixer for this recipe?
Yes, you can use a hand mixer or a stand mixer to beat the butter and sugar and to whip the cream.
What category does this recipe fall under?
This recipe is categorized as a dessert, specifically under cupcakes and special occasion treats.
Is the ganache used in more than one place?
Yes, the ganache is used both as a frosting for the cupcake tops and as an ingredient folded into the mocha mousse.
How much sugar is used in the cupcake batter?
The cupcake batter requires 1 1/4 cups of regular sugar.
What tags are associated with this recipe?
Tags include chocolate, mocha, mousse, cupcakes, dessert, special occasion, ganache, baking, rich, and sweet.