Description
Delight in these rich and indulgent Chocolate Mousse Cupcakes featuring a triple chocolate layered experience. A moist triple chocolate cake base is topped with a silky chocolate mousse filling, finished with a luscious chocolate buttercream frosting and garnished with mini chocolate chips and crushed Oreos for added texture and flavor.
Ingredients
Scale
Cake:
- 1 box triple chocolate cake mix
- 3 large eggs
- 1/2 cup softened unsalted butter
- 1 cup whole milk
Mousse Filling:
- 3 large egg yolks
- 6 tablespoon powdered sugar
- 1 â…” cup heavy whipping cream
- 1 cup semi sweet chocolate chips
- 5 crushed Oreos
- 3 tablespoons whole milk
Frosting:
- 1 cup heavy whipping cream
- 2 cup semi sweet chocolate chips
- 2 cup unsalted butter (softened)
- 4 ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 3 – 6 tablespoons heavy whipping cream (to adjust consistency)
Decoration:
- 1 cup mini chocolate chips
Instructions
- Prepare the Cake Batter: Preheat your oven as directed on the cake mix box. In a large bowl, combine the triple chocolate cake mix with 3 large eggs, 1/2 cup softened unsalted butter, and 1 cup whole milk. Mix until smooth and well combined.
- Bake the Cupcakes: Line cupcake pans with paper liners and divide the batter evenly among them. Bake for approximately 21 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool completely on a wire rack.
- Make the Chocolate Mousse Filling: In a double boiler or microwave, melt 1 cup semi sweet chocolate chips until smooth. In a separate bowl, whisk together 3 large egg yolks, 6 tablespoons powdered sugar, and 3 tablespoons whole milk until thickened. Fold the melted chocolate into this mixture. In another bowl, whip 1 â…” cups heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture. Finally, fold in 5 crushed Oreos to the mousse for added texture and flavor.
- Fill the Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill each hollow with the prepared chocolate mousse filling.
- Prepare the Chocolate Buttercream Frosting: Melt 2 cups semi sweet chocolate chips until smooth. In a large mixing bowl, beat 2 cups softened unsalted butter until creamy. Gradually add 4 ½ cups powdered sugar, then the melted chocolate, and 2 teaspoons pure vanilla extract. Beat well until combined. Add 3 to 6 tablespoons heavy whipping cream as needed to reach a spreadable consistency.
- Frost and Decorate: Pipe or spread the chocolate buttercream frosting onto each filled cupcake. Sprinkle 1 cup mini chocolate chips on top for garnish. Refrigerate if not serving immediately to allow the mousse and frosting to set.
Notes
- For the chocolate mousse, ensure the egg yolks are cooked gently when mixing to avoid scrambling—use a double boiler method or low heat.
- Make sure cupcakes are completely cooled before filling to prevent the mousse from melting.
- The frosting consistency can be adjusted with whipping cream to achieve smooth spreading or piping.
- Store cupcakes in the refrigerator and consume within 2-3 days for optimal freshness.
- Allow cupcakes to come to room temperature before serving for the best flavor and texture.
