Chocolate, chocolate, and more chocolate! These chocolate cupcakes filled with chocolate mousse are super easy to make and so good! I have made them three times this week!
Chocolate cupcakes prepared with two types of cocoa filled with a European chocolate mousse or can be filled with decadent chocolate ganache.
I have made these cupcakes a couple of times this past week and they have been a huge hit! The first was at a baby shower that we had at our MOPS meeting and the moms loved them! The second was for a Girl Scout troop where I shared a cooking demo and my background with them. One of the boys from church came up to me (his mom was the troop leader) and told me how he loved the cupcakes and that his mom needed the recipe 🙂 Totally made my day!
When I made these cupcakes I filled them with not only the chocolate mousse but also some with my chocolate ganache. Hallow the cupcake out with the apple corer, fill it and top it with the chocolate ganache. Super easy and oh my gosh so good!
The cake for these chocolate cupcakes came out great! Just what I wanted! The cake is moist and doesn’t leave any greasy residue and has a tender crumb.
When preparing this recipe, you will have extra chocolate mousse. The recipe is one that I got when I was working in Germany. The gelatin in the recipe keeps the mousse stabilized, especially if you are transporting cupcakes anywhere. I do need to tell you that when you are making the mousse the minute you add the melted chocolate to the whipped egg yolks it will begin to seize, and this is completely normal. Adding the warm and liquified gelatin with the warm liqueur will bring it all back together again. Folding the unsweetened whipped cream by hand with a large whisk will ensure that your mousse will not break.
Chocolate Cupcakes filled with Chocolate Mousse
- 152 gr all-purpose flour
- 30 gr Dutch-processed cocoa powder
- 17 gr black cocoa powder
- 1.5 gr kosher salt
- 2 ea eggs
- 189 gr sugar
- 3 gr vanilla extract
- 129 gr mayonnaise
- 158 gr water, room temperature
- 225 gr chocolate chips (semi-sweet, 68%,70%)
- 37.5 gr powdered sugar
- 2 sheets gelatin
- 10 cl Bailey's (or your favorite liqueur)
- 3 ea egg yolks
- 500 gr unsweetened whipped cream
- Gather all ingredients and equipment. Preheat oven to 325°F and line cupcake tin with liners.
- In a large mixing bowl, whisk together the flour, cocoa powders, baking soda, baking powder, salt, and sugar. Add the eggs, mayonnaise, vanilla extract, and water to the dry ingredients and mix completely.
- Using a piping bag fill the cupcake liners 3/4 full and bake for 22 minutes or until cake tester comes out clean. Allow the cupcakes to cool slightly and remove them from the pan. Cool completely,
- Gather all ingredients and equipment.
- In the bowl of stand mixer with the whip attachment whip together the egg yolks and powdered sugar until doubled in volume.
- Bloom the gelatin in ice cold water. Heat the liqueur either on the stove or in the microwave and add the softened gelatin and have it melt into the liqueur.
- In a microwave safe bowl melt the chocolate in 30 second bursts. Add the chocolate to the whipped egg yolks. Add the melted gelatin.
- Fold in the whipped cream into the chocolate mixture by hand using a large whip. Refrigerate for 30 minutes
- Using an apple corer and hallow out the cupcakes.
- Using a piping bag fitted with a large star tip fill the cupcakes with the chocolate mousse.