Chocolate Mousse Frosting for Cupcakes
User Reviews
4.7
30 reviews
Excellent
Chocolate Mousse Frosting for Cupcakes
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This cool chocolate mousse frosting for cupcakes is ultra creamy, airy and delicious. Makes about ⅔ cup.
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Ingredients
For the frosting:
- 2 ounces semi-sweet chocolate*
- ½ cup heavy cream
For the mini cupcakes:
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup boiling water
- 2 ½ tablespoons unsweetened cocoa powder
- ¼ teaspoon instant espresso powder
- 4 tablespoons unsalted butter, softened
- ⅓ cup granulated sugar
- ¼ teaspoon vanilla extract
- 1 large egg
Instructions
For the frosting:
- Add chocolate and cream to a saucepan.
- Slowly heat and stir the mix until the chocolate is fully dissolved. Be careful not to let the cream get too hot, it should just be hot enough to dissolve the chocolate. (But do be sure to dissolve the chocolate fully.)**
- Let the mix cool, then transfer it to a mixing bowl. Cover and chill in the fridge for at least 8 hours.***
- Whip the mix with an electric mixer until firm.****
For the mini cupcakes:
- Heat the oven to 350 degrees F.
- Line a mini cupcake pan with 20 liners.
- Whisk flour, baking soda, baking powder and salt together in a bowl. Set aside.
- In a separate bowl, whisk boiling water, cocoa powder and instant espresso powder together until dissolved. Set aside.
- Whip butter and sugar until well combined.
- Add vanilla and egg and continue to whip until well combined and creamy.
- Add the dry ingredients and whip until well combined.
- Add the chocolate mix and continue to whip until well combined.
- Fill each mini cupcake liner with about 1 tablespoon of batter (that should be about ⅔ full).
- Bake until an inserted toothpick comes out clean (10 to 15 minutes).
- Let the cupcakes cool, then pipe on the frosting.
Notes
- *Please be sure to use a chocolate bar and not chocolate chips or chocolate morsels. Chocolate chips and morsels are usually designed to keep their shape when heated and therefore have stabilizers in them. That prevents them from melting properly.
- **Make sure that the chocolate gets melted fully in this step. If there are still little pieces of undissolved chocolate, you will end up with a grainy frosting.
- ***The long chill time (8 hours) for the melted chocolate is necessary for the frosting to whip up properly. Please don't be tempted to cut it short.
- ****Just like with regular whipped cream, it's possible to overwhip the mousse frosting. Be sure to stop whipping when the mousse has reached firm peaks.
- Serving and Storage: Be sure to treat the topping like you would treat whipped cream. Keep the frosted cupcakes refrigerated if you’re not serving them immediately. (You can make them up to 5 hours ahead and store in an airtight container in the fridge.)
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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