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Fluffy Chocolate Mousse Cupcakes

These Fluffy Chocolate Mousse Cupcakes are irresistibly light and rich, with a moist crumb and airy chocolate mousse topping that will delight every chocoholic!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

Cupcake Batter

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Chocolate Mousse Topping

  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup semi-sweet chocolate chips

Instructions

Cupcake Batter Preparation

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • In a large bowl, sift together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  • In a separate bowl, whisk together 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup milk until smooth and fully incorporated.
  • Pour the wet ingredients into the dry ingredients. Using a spatula or mixer on low speed, gently fold and mix until just combined. Avoid overmixing.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.

Chocolate Mousse Topping Preparation

  • Melt 1/2 cup semi-sweet chocolate chips in a double boiler or microwave, stirring frequently. Let cool slightly.
  • In a chilled bowl, whip 1/2 cup heavy cream with 1/4 cup powdered sugar using an electric mixer until soft peaks form.
  • Gently fold the melted chocolate into the whipped cream until smooth and fully incorporated to create the mousse.
  • Frost each cooled cupcake generously with the chocolate mousse using a spatula or piping bag. Optionally, sprinkle additional chocolate chips or cocoa powder on top.
  • Place the frosted cupcakes in the refrigerator for at least 30 minutes to set the mousse before serving.

Equipment

  • Muffin Tin
  • Cupcake Liners
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Double boiler or microwave-safe bowl
  • Piping bag (optional)

Notes

  • For dairy-free options, substitute milk with plant-based milk and heavy cream with chilled coconut cream.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Cool cupcakes completely before frosting to prevent mousse from melting.
  • Melt chocolate gently to avoid burning and maintain smooth texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze individually.