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These chocolate mousse-filled cupcakes are a chocolate lover’s dream! Delicate chocolate cupcakes, filled with an indulgent chocolate mousse filling, and then topped with a decadent chocolate ganache frosting!
There are two things I am addicted to – chocolate and coffee. I definitely have a sweet tooth, but it’s actually more a chocolate tooth. Is that a thing?
I can’t resist anything chocolate. For dessert, I will pick a piece of dark chocolate over anything else 100% of the time. So I can attest first hand that these decadent chocolate cupcakes will fulfill any chocolate lover’s cravings!
Of course, when making these cupcakes I thought about making them classic: chocolate cupcakes with chocolate frosting. But then I HAD to take them one step further and fill them with chocolate too!
They are basically chocolate mousse cakes in cupcake form. No chocolate lover will be able to resist these!
Chocolate Mousse-Filled Cupcakes:
There are three parts to this recipe:
- Chocolate Cupcakes – the cupcakes are moist, yet have an airy and delicate crumb rather than a dense cake.
- Chocolate Mousse Filling – we are basically using a chocolate whipped cream base for the filling, and they hold up well for a few days in the cupcakes!
- Ganache Frosting – the frosting for these cupcakes are 2 ingredients and so so decadent!
These chocolate cupcakes are incredibly moist! They have a delicate crumb and are light and airy. And since we’re using oil and sour cream they tend to stay fresh longer!
- Canola Oil: These are oil-based cupcakes and this helps them stay fresh for longer. Butter based cakes will dry out quicker!
- Sour Cream: it is an added fat source and really helps to balance the flavors from the chocolate and sugar. It also helps produce that delicate crumb that is perfect for this cupcake.
- Melted Chocolate and Cocoa Powder: The combination of the two really gets that intense chocolate flavor we want in these cupcakes! I love using Lindtt Chocolate bars for these.
- Instant Coffee: This helps bring out the flavor of the chocolate. You can skip it or replace with espresso powder.
#1: Mix all the wet ingredients
For the chocolate cupcakes, we start with all wet ingredients except the water.
Mix together the sugar, oil and melted chocolate. Then add in the egg and beat it for a few minutes.
Finally add in the sour cream and mix until everything has been incorporated
#2: Add in the dry ingredients
Sift in the flour, cocoa powder, baking soda, baking powder and salt. Mix it just until the dry ingredients have been incorporated. Try not to over-mix the batter at this point.
#3: Mix and Bake
Lastly, add in the instant coffee and hot water. Mix the batter together.
Add it to a cupcake pan with cupcake liners, and fill them about 2/3 of the way.
Bake at 350ºF for 15-18 minutes until a toothpick inserted comes out clean.
Chocolate Mousse Filling
For the “mousse”, we’re basically making a stabilized chocolate whipped cream frosting. It will hold it’s whip cream consistency for longer.
- Cream – You’ll need heavy whipping cream (at least 35%), else it will not thicken into a frosting consistency.
- Icing/Powdered sugar – This helps to stabilize the whipped cream to help stabilize it for longer.
- Cocoa Powder + Chocolate – Just like the cupcakes, we’re using both for an to amp up the chocolate flavor
#1: Chill your bowl and whisks + prep your chocolate
This will help the cream whip up faster.
While you are wait melt the chocolate then mix in the cocoa powder and hot water.
#2: Whip the cream + add in chocolate
Start by whipping the cream and add in the icing sugar to this. Once it has thickened to a whipped cream consistency, then add in the chocolate mixture.
If the frosting feels runny, then return it to the fridge for a few minutes and then continue.
#3: Let it Set
Once you are happy with the consistency, chill the mousse in the fridge for at least 2 hours.
Then when you are ready to make the cupcakes transfer it to a piping bag to fill the cupcakes.
Chocolate Ganache Frosting
The ganache frosting is made with 2 ingredients:
I opted to use a 1 to 1 ratio, so equal parts of chocolate and cream for the frosting for these cupcakes. If you prefer a denser frosting, you can use more chocolate than cream!
#1: Chop the chocolate
Chop. the chocolate so they are smaller pieces. It will help when pouring hot cream over it.
#2: Heat the cream
This step can be done either in the microwave or the stove-top. The cream should be fairly hot, enough to melt the chooclate.
#3: Pour hot cream over the chocolate
Carefully pour the cream over the chocolate, and mix until all the chocolate is melted.
It will look very milky at first, but keep mixing until the chocolate is fully melted into the cream.
#4: Chill the mixture
Next let it set in the fridge for at least 2 hours, or overnight.
#5: Whip the ganache for frosting
When ready to use, whip the ganache to get a frosting that is perfect for piping!
Cupcake Filling and Assembly
To fill cupcakes, remove part of the cupcake top. You can use a cupcake corer or the back of a piping tip for this step.
Fill the cupcakes with the help of a piping bag filled with chocolate mousse frosting or you can just spoon the mousse filling into the cake. I find using piping bags less messy for this step.
Fill until you’ve reached the top of the cake
Replace cupcake top, and press gently to re-attach the top. Don’t worry about how it looks as it will get covered with the frosting!
Frost cupcakes with chocolate ganache. Frosting can be piped using a large tip like a Wilton 1M tip or 2D tip.
Alternatively, you can use a spoon or offset spatula to spread frosting onto the cupcakes.
And of course, if you want to decorate the cupcakes I’d recommend:
- chocolate shavings
- chocolate sprinkles
- chocolate covered strawberry
Tips for Chocolate Mousse Filled Cupcakes
- The chocolate mousse filling and the ganache frosting both need to be chilled in the fridge for at least 2 hours. I recommend making all. the components a day before you plan to serve the cupcakes
- When filling the cupcakes, you can use either a piping bag with a large piping tip or use an offset spatula to spread the frosting on top. Both of these methods work well!
- Use good quality chocolate for this recipe. Because there is so much chocolate you can really taste it. I love using Lindt Milk Chocolate for this.
If you make this recipe tag me in your creations and follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Ready to make these Chocolate Mousse Filled Cupcakes?
Let me know if you give it a try!
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Chocolate Mousse Filled Cupcakes with Chocolate Ganache Frosting
- 1/4 cup canola oil 60 mL
- 3/4 cup granulated sugar 150 g
- 1/3 cup chocolate 2 oz or 40 g
- 1/3 cup sour cream 80 g
- 1 egg large
- 1 cup all purpose flour 120 g
- 1/4 cup cocoa powder 25 g
- 1/2 teaspoon baking powder
- 1/4 teaspoon tsp baking soda
- 1/4 tsp salt
- 1/2 cup hot water
- 1 tsp instant coffee
Chocolate Mousse Filling for Cupcakes
- 1 cup cream 240 mL
- 50 grams Melted Chocolate
- 1 tbsp Powdered sugar
- 2 tbsp cocoa powder
- 1/4 cup hot water
Chocolate Ganache Frosting
- 100 g semi-sweet chocolate
- 100 g heavy cream
- Preheat oven to 350ºF.
- In a large bowl, mix together, the oil, white sugar, and melted chocolate. Add in the egg and beat for a couple of minutes. Next, add in the sour cream and mix until incorporated.
- Sift in the dry ingredients: flour, baking soda, baking powder, salt and cocoa powder.
- Line cupcake tin with cupcake liners (about 12-14).
- Bake at 350ºF for 15-18 minutes. Cupcakes are done when toothpick inserted comes out clean.
- Cool cupcakes in cupcake tin for about 10 minutes, then transfer to wire rack to cool completely.
Chocolate Mousse Filling
- Chill your mixing bowl, and whisks to ensure they are cold for about 10 minutes in the freezer. This will help the cream whip better.
- In the meantime melt the chocolate. Then mix the chocolate with hot water and cocoa. Allow the mixture to cool for a few minutes
- Add the cream to a large bowl with the icing sugar and whip until peaks form.
- Add in the chocolate mixture and mix until incorporated.
- Chill in fridge for at least two hours.
- Transfer to a piping bag when ready to fill cupcakes
Chocolate Ganache Frosting
- Chop 100 grams of chocolate and add it to a large bowl.
- Heat heavy cream in the microwave for 1 minute on high.
- Pour hot cream over chocolate and mix until fully incorporated.
- Let cool at room temperature for 30 minutes, then transfer to fridge for 2-4 hours until fully cooled.
- Once ready to use, whip frosting with a hand mixture to create a frosting consistency.
- Transfer frosting to a piping bag, fitted with a piping tip, if desired.
Filling and Assembly
- To fill cupcakes, remove part of the cupcake top, using a cupcake corer or the back of a piping tip. Fill until you’ve reached the top of the cake.
- Snip the tip of the piping bag filled with chocolate mousse frosting if using. Alternatively, you can just spoon the mousse filling into the cake. Fill cupcakes using the piping bag or a spoon.
- Replace cupcake top, and press gently to re-attach the top
- Frost cupcakes with chocolate ganache. Frosting can be piped using a large tip like a Wilton 1M tip or 2D tip. Alternatively, you can use a spoon or offset spatula to spread frosting onto the cupcakes
Looks good but I can’t use canola oil because I’m allergic to the rapeseed plant. Would coconut oil work? How about avocado oil? Walnut oil? I’m also avoiding soy, corn, peanut, rice bran, sunflower and safflower oils.
Anum H says
I’ve only tried it with canola oil and vegetable oil. But I think avocado oil could be a good substitute. Coconut oil does not have a neutral taste, but could still work in the recipe if you don’t mind the taste of coconut. Good luck!
The last two ingredients of the cupcake recipe are hot water and instant coffee. But it doesn’t say when to add them. I’m sure this is an oversight. So how and when do I add them?