Chocolate Cupcakes with Chocolate Mousse Frosting
Chocolate…….oh chocolate……….
what can I really say about how good chocolate can be to the soul? Well not much right?
I just love chocolate, but who doesn’t?
Anyways, I am trying to come up with the ultimate chocolate cupcake recipe. I have yet to experiment with more batters but for now this one was not bad at all.
The only thing I disliked about these cupcakes was the fact that they were very spongy and fluffy, although I think that this shouldn’t really be a problem, or should it be? I got the batter recipe from White Chocolate Mousse Cake 2 that I made a while back. I am thinking of using the Triple Chocolate Whole Grain Donuts batter recipe as this one holds itself much better. Not as crumbly as the chocolate mousse cake batter.
Either way, I think they are both good batters but lets see which one I like best. I love to experiment with recipes :-)
Enjoy!
PrintChocolate Cupcakes with Chocolate Mousse Frosting
Miryam's original recipe
Yield: 20-22 cupcakes
Ingredients:
2 cups whole wheat pastry flour
1 3/4 cup sugar, you can substitute some of the sugar for honey
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup reduced fat milk, I normally use soy milk
1 cup strong brewed coffee
1 teaspoon chocolate extract, you can also use vanilla extract
1/2 cup olive oil
2 eggs
Mousse Frosting:
1 1/2 cup heavy cream
1/3 cup cocoa powder
1/2 cup powdered sugar
Directions:
Preheat oven to 350 F. Line cupcake pan with cupcake liners.
In a bowl mix all the wet ingredients. Add dry ingredients to the bowl and combine with a spatula. Pour batter into cupcake liners and bake for about 25-35 minutes or until tester comes out clean.
Remove cupcakes from pan and let them cool on a wire rack completely.
For the mousse. In a bowl beat the cream until foamy and gradually pour in the sugar. Fold in the cocoa powder. Decorate as desired. I used my 16 inch piping bag with a decorative tip.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Those look incredible! And whole wheat pastry flour! Love it! I’m definitely going to have to give these a try. Thanks for the awesome recipe!
Oh Boy, these are fantastic! I too am looking for the ultimate chocolate cupcake recipe.
Miryam…que bonitos y que ricos!!! me encanta el mousse.
kisses
mm these look heavenly and the picture is perfect!
Sounds amazing and I really want to try it, but is there anyway to exclude the coffee without harming the recipe? Thanks!
I actually used ghiradelli semi sweet hot chocolate instead of coffee since I don’t drink coffee, and I couldn’t be happier. This recipe is divine! I also cut out a cylindar shape from each cupcake, filled with homemade hocolate mousse and topped with the mousse frosting. Death by chocolate…mousse! Best chocolate cupcake recipe ever so thanks for sharing!!!
That is awesome. I am glad you liked them :-)
EmiRoo,
you can use warm water instead of the coffee, it should work that way.
Thanks for visiting my blog
This is my sixth try at a lowfat chocolate cupcake recipe and it is by far the best one. I did my typical adjustment of 4 egg whites instead of 2 eggs, and due to lack of items in my fridge/pantry, I used chocolate soy milk instead of regular milk and dark chocolate pudding instead of applesauce. Moist. Chocolatey. Delicious
Hi Deebee,
thanks so much for the nice compliments, I am really glad you liked them.
Thanks for visiting my blog :-)
the mousse would be fine the next day.. let’s say if i put it into a ziplock bag and refrigerated it, THEN piped it on the cupcakes the next day, right? JW!
can i use half all purpose flour and half whole wheat flour instead of whole wheat pastry flour? thanks.
Rabiya,
of course, although the whole wheat flour tends to be a little bit more grainy than whole wheat pastry flour but since you are mixing it with all purpose you should be ok.
When you are done using your whole wheat pastry flour if you can access whole wheat pastry flour I would suggest obtaining that for your pantry next time :-)
Let me know how the recipe turns out :-)
I just made this icing for the first time.. It’s amazing!!!!! Thank you!!!!
Thank Goodness. A mommy blog that actually has the recipe and not 40 photos. Truly – much obliged. Thank you for being a grown up person actually serious about posting food recipes. You should be a shining example of what mommy bloggers should do.
How long does the frosting last before going flat? Or does it go flat?
I am not sure honestly…It is heavy cream so I think after a long while perhaps a bit, especially if is sitting in a warm place. If the frosting remains in the fridge or cool place probably longer. I would just frost the cupcakes right before serving! I hope this helps. Thanks for stopping by.
Your recipe is amazing, anyone can make such delicious Cupcakes at home by using your idea. Thanks for sharing such an informative post with us. Hope that you will also share such beautiful posts in future.
Thank you for this delicious article!
Your recipe is amazing. Thanks for sharing such helpful recipe.
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