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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8 Responses to “Peppermint Chocolate Chip Cookies”

  1. #
    1
    Fun and Fearless in Beantown — December 23, 2010 at 6:11 pm

    Per usual, these look fantastic! Wishing you and C a Merry Christmas!

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    2
    flourchild — December 23, 2010 at 6:20 pm

    These look delicious and they are very festive! Normally peppermint recipes don’t really catch my eye, but I will definitely have to try this one. Thanks!
    Jess
    http://flourchildjessie.blogspot.com/

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    3
    Daisy — December 24, 2010 at 4:52 pm

    you taking full advantage of the peppermint chocolate combo in all forms is highly appreciated. These look delightful. Merry Christmas Jen!

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    4
    nan — December 16, 2013 at 1:06 pm

    Do you add the crushed peppermint before or after adding the chocolate chips?

    • beantownbaker — December 17th, 2013 @ 10:58 am

      At the same time that you add the chocolate chips. I’m updating the recipe to be more clear.

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    5
    Taylor — December 20, 2013 at 9:38 pm

    I was wondering if i could just do a second cup of regular sugar instead of the brown sugar? i am all out…

    • beantownbaker — December 26th, 2013 @ 10:57 am

      Hi Taylor. Sorry for not responding sooner, I was offline for the holidays. The brown sugar really enhances the texture of these cookies. If you have molasses, you can make your own brown sugar by mixing molasses and white sugar. Otherwise, go ahead and use all white, just be aware that they won’t be as soft and chewy. Happy Holidays!

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    6
    April — December 16, 2014 at 11:18 pm

    Do I need to adjust the recipe for my high altitude?

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