Mini Mousse Cupcakes
Indulge in bite-sized bliss with these Mini Mousse Cupcakes, the perfect fusion of rich chocolate cake and velvety mousse. These elegant treats start with a moist cocoa-infused cupcake base, delicately sweetened and balanced with a touch of vanilla. The crowning glory is a luscious homemade chocolate mousse, whipped to airy perfection and lightly sweetened with powdered sugar. Quick to make with just 30 minutes of prep and 15 minutes of baking, this recipe yields 24 miniature masterpieces, ideal for parties, potlucks, or a decadent personal treat. Serve them chilled for a truly divine dessert experience that will leave your guests swooning. Whether you're a chocolate lover or searching for an easy show-stopping dessert, these mini cupcakes are guaranteed to impress!
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Recipe Information
Ingredients
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 large egg
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.25 cup boiling water
- 1 cup heavy cream
- 0.75 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar
- as needed mini cupcake liners
Instructions
Preheat the oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
In a bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until combined.
Carefully stir in the boiling water to create a thin batter.
Spoon the batter into the lined mini muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before topping.
For the mousse, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the semi-sweet chocolate chips in a medium bowl, letting it sit for 2 minutes to melt.
Whisk until smooth, then chill the mixture in the refrigerator for 15 minutes.
Once chilled, use an electric mixer to whip the chocolate mixture until light and fluffy, about 2-3 minutes.
Add the powdered sugar and whip again until fully incorporated.
Pipe or spoon the mousse onto the cooled mini cupcakes.
Refrigerate the cupcakes for 30 minutes to set the mousse before serving.
Nutrition Facts
Calories |
123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 8.0 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 43 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
