Chocolate Mousse Cupcakes
Chocolate mousse…… it is decadent, divine, luscious, and just pure heaven in my book. This is a family recipe that I grew up with. It is a traditional flourless chocolate cake with chocolate mousse and whipped cream. It is my absolute favorite cake that I have every eaten! I don’t know if that’s because of the nostalgic factor, but nothing has beaten it for me. Growing up, I requested this cake for every birthday. I know – high praise, right!
I have converted this recipe to cupcakes because a whole cake can be a lot, unless you are serving it for a large group of people. Also, as a cupcake it is just easier to serve and less mess overall. If you would like to have this as a cake, you need a springform pan that releases around the edge, I have attempted to utilize a typical cake pan and it was a disaster.
This recipe is a make ahead and let set in the refrigerator for about 2 hours prior to serving. You will see that you do not make a separate chocolate mousse, instead you will portion out part of the cake mixture to use as the chocolate mousse filling. Please note that this recipe includes uncooked eggs – use high quality eggs, preferably pasture raised, and be mindful to keep your cooking/baking space clean.
Furthermore, the cake needs to cool all the way prior to assembly, else the chocolate mousse will melt. I typically will make this in the morning, let the cupcakes cool on a wire rack, while the chocolate mousse mixture sets in the fridge. About 2 hours from serving, I will assemble, and top with fresh whipped cream and then return the cupcakes to chill until served. Just prior to serving, I garnish with fresh berries and mint if I have it! YUM!
Tips & Tricks:
- Utilize cupcake liners for the flourless chocolate cupcakes, the cake itself is very light.
- Portion out at least 2 cups of cake batter for the chocolate mousse, refrigerate until flourless chocolate cupcakes are fully cooled.
- Utilize high quality eggs since the chocolate mousse incorporates raw egg.
Equipment:
- Measuring bowl/spoons
- Spatula
- Large mixing bowl
- Stand/hand mixer
- Cupcake tin
- Cupcake liners
- Digital kitchen scale
Chocolate Mousse Cupcakes
Ingredients
Flourless Chocolate Cake & Mousse
- 7 ounces semi-sweet chocolate finely chopped, melted
- 1/2 cup salted butter melted
- 7 eggs divided into two bowls
- 1 cup sugar
- 1/8 tsp cream of tartar
- 1 tsp vanilla
- 1/8 tsp ground cinnamon
Whipped Cream
- 1 pint heavy cream
- 1 tsp vanilla extract
- 4 tbsp powdered sugar
Instructions
- Begin by heating oven to 325 degrees F and line your cupcake tin with cupcake liners.
- In a large measuring cup, combine the butter and semi-sweet chocolate, melt in the microwave or on the stove using a double boiler. Set aside and let cool.
- Separate the eggs into two bowls. Beat the egg whites on medium/high until frothy, about 1-2 minutes. Add the cream of tartar, and ¼ cup of sugar, one tbsp at a time until incorporated. Mix until soft peaks form. Set aside.
- In a separate bowl, beat on high the egg yolks and ¾ cup of sugar until double in size and pale in color, about 2-3 minutes.
- Fold cooled chocolate mixture into the egg yolks until combined. Gently fold the egg whites (about ½ cup at a time) into the chocolate/egg yolk mixture. Incorporate the vanilla extract.
- Portion about 2 cups of mousse batter into a bowl or large measuring cup, cover with plastic wrap and set aside in refrigerator; this is the chocolate mousse filling.
- Add the cinnamon to remaining cake batter, mix, and then portion batter into cupcake tins. Fill each one about ¾ full. Bake for about 15-20 minutes (18 minutes in my oven). Once baked, remove cupcakes from tin within 5 minutes and let cool on a wire rack. The middle will sink which allows for the perfect place for the chocolate mousse filling.
- Whip the heavy cream until soft peaks, add the vanilla extract, orange zest, and powdered sugar, mix until hard peaks (do not over-mix until you get butter); you want little peaks to remain when you remove the beaters, so it is stiff enough to swirl on the cupcakes. Portion into a plastic or piping bag.
- To assemble, gently spoon about 1 tsp of chocolate mousse filling into the middle of the cupcake, swirl whipped cream over the middle. Garnish with berries as desired. Once assembled, return cupcakes to the refrigerator until ready to serve.
Notes:
- This recipe creates ~ 12-16 cupcakesCupcakesneed to be stored in refrigerator if not consumed the same day as baked. Theywill last 1-2 days at most in the refrigerator covered with plastic wrap
- “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
Notes
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.