Chocolate Mousse Filled Cupcakes with Chocolate Ganache Frosting
Delicate chocolate cupcakes, filled with an indulgent chocolate mousse filling, and then topped with a decadent chocolate ganache frosting!
Servings: 12 cupcakes
- 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