Chocolate Mousse Cupcakes

I’ve had my eye on this chocolate mousse cupcake recipe for quite some time. The cupcakes finally made their way to the top of my must-bake list recently when I needed to bring a dessert to a cookout. The host requested something chocolate and these definitely fit that bill.

The great thing about this recipe is that the batter and the frosting are basically the same thing, so you don’t have to worry about making frosting in addition to the cupcake batter. Everyone really enjoyed the chocolateness of these guys. My favorite part was the mousse frosting. It was ridiculous. Even Hubby agreed that it was awesome, and he’s quite the chocolate mousse fan.

In the end, the mousse didn’t hold it’s shape very well after being piped onto the cupcake. Next time (and I’m positive there will be a next time), I think I’ll just spread the mousse on the top of the cupcakes with a spatula.

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Chocolate Mousse Cupcakes

Ingredients:

4 heaping Tbsp all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt, plus good pinch for the egg whites
10 ounces dark chocolate
1 cup (2 sticks) unsalted butter, room temperature
6 eggs, separated
1 cup sugar

Directions:

Preheat oven to 350°F.

Mix flour, baking powder, and salt together and set aside.

Melt the chocolate and butter in a double boiler or microwave. Don't cook -- the chocolate and butter should be just melted. Stir and set aside.

Beat egg yolks and sugar until light yellow and foamy. Beat in the melted chocolate until totally blended.

Beat egg whites with a pinch of salt until stiff but not dry. Gently fold into chocolate mixture. Divide mixture into two parts and put one of them in the refrigerator to be used later to frost cupcakes. Gently whisk flour mixture into other half until it is completely absorbed.

Fill cupcake papers about 2/3 full with batter and bake for 15-20 minutes. Don't overcook. Cupcakes should be just cooked and moist in the center. Remove from oven and cool.

When cupcakes are cool, frost with remaining chocolate mousse.

Recipe as seen on How to Eat a Cupcake, originally from Cupcakes Galore by Gail Wagman

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11 Responses to “Pumpkin White Chocolate Chip Bars”

  1. #
    1
    stephchows — October 27, 2009 at 2:26 pm

    mmm they look so super moist!

  2. #
    2
    Cupcake Activist — October 27, 2009 at 4:11 pm

    Yum! Those look really good! I’ve never tried white chocolate with pumpkin.

  3. #
    3
    nutmegnanny — October 28, 2009 at 1:41 am

    Wow white chocolate and pumpkin! What a delicious combination…yum!

  4. #
    4
    Erin — October 28, 2009 at 2:02 am

    I made those last year, and MAN OH MAN aren’t they good!

  5. #
    5
    Sweet and Savory — October 28, 2009 at 4:01 am

    I have in the oven, a chocolate-pumpkin streusel brownie. Now, I want to make this too.

    You have great recipes. Thanks.

  6. #
    6
    The Novice Chef — October 28, 2009 at 4:03 am

    These look delicious! And I totally do not blame you for having a couple before taking them to give away!

  7. #
    7
    bridget {bake at 350} — October 31, 2009 at 12:44 pm

    I love that you ate 2 while you were cutting them! 🙂 That sounds familiar!

    They look wonderful!

  8. #
    8
    Tessa — October 31, 2009 at 5:33 pm

    These are the same bars I made, but I added cinnamon chips per recommendation from Maria at Two Peas in their Pod. They were great! Glad to see they turned out well for you too!

  9. #
    9
    Ingrid — November 2, 2009 at 7:05 pm

    I totally agree I’m not crazy about chocolate and pumpking together. Another great flavor with pumpkin (in my opinion) is gingerbread.

    I’m definitely adding this to my list of pumpkin recipes that will be baked from here until the kiddos say no more! 🙂
    ~ingrid

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    10
    Jade — November 3, 2009 at 10:13 pm

    I love making bars. These look amazing. I will definety try these soon!

  11. #
    11
    Jessica — October 29, 2010 at 1:21 pm

    I made these last night to take tailgating at a college football game tonight and they are SO yummy! I used semisweet chips instead of white chocolate, but I bet they’d be good either way! I’m Really glad you warned that the mixture might look like it curdled after adding in the pumpkin, because I think it would have freaked me out and I would have thought I did something wrong!

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