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close up on the inside of a chocolate mousse cupcake

Chocolate Mousse Cupcakes

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5 from 4 reviews

  • Author: Jenna Barnard
  • Total Time: 2 hours
  • Yield: 12 Cupcakes
  • Diet: Gluten Free


These chocolate mousse cupcakes taste gourmet but are so easy to make! The base is a rich and dense flourless cake contrasted with light and creamy chocolate mousse on top. It’s THE cupcake for chocolate lovers!


Chocolate Mousse

  • 1/4 cup (50g) granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp kosher salt
  • 1 cup (240g) whole milk
  • 2 large egg yolks
  • 1/2 cup (90g) semisweet chocolate chips
  • 1/2 cup (90g) dark chocolate chips
  • 1 cup (240g) heavy cream

Flourless Chocolate Cupcakes

  • 3/4 cup (150g) granulated sugar
  • 4 large eggs, room temp
  • 1/2 cup (45g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 cup (110g) unsalted butter
  • 1 1/4 cups (230g) semisweet chocolate chips


Chocolate Mousse

  1. In a large mixing bowl (if you have a stand mixer, use that bowl), add the chocolate chips and set aside.
  2. In a medium saucepan, whisk together the sugar, cocoa powder, salt, milk, and egg yolks.
  3. Place over medium heat and continue to whisk until it bubbles and slightly thickens (about 10 minutes).
  4. Remove from heat and pour over the chocolate chips. Whisk until smooth and glossy (it should be the consistency of pudding).
  5. Cover the bowl and place it in the refrigerator to chill while we make the cupcakes. 

Flourless Chocolate Cupcakes

  1. Preheat the oven to 350F and line a cupcake tin with 12 paper liners.
  2. In a large mixing bowl, whisk together the sugar and eggs until light and frothy. 
  3. Then mix in the cocoa powder, salt, and baking powder.
  4. In a heat-safe bowl, add the butter and chocolate chips. Microwave in 30 second intervals until smooth.
  5. Pour the melted chocolate into the batter and mix to combine. The consistency will be similar to brownie batter.
  6. Distribute the batter between the 12 liners and bake for 15 minutes.
  7. The cupcakes will appear evenly puffed fresh from the oven, but will sink as they cool. 
  8. Allow the cupcakes to cool completely before moving on to the next step. 

Chocolate Mousse

  1. By now, the mousse base should be completely chilled. Use a paper towel to wipe away any condensation from inside the bowl.
  2. Place the bowl on your stand mixer with the whisk attachment (or use a hand mixer). 
  3. Pour in the heavy cream and whip on high speed until thickened. Then scrape down the bowl and whip for a couple more seconds to ensure everything is well combined. 
  4. The mousse will be very soft but should still hold its shape when piped. If your mousse is too soft, place it in the refrigerator to chill for about an hour before moving onto the next step. 
  5. Scoop the mousse into a piping bag fitted with a large round tip. Pipe the mousse on top of the cooled cupcakes and decorate with chocolate shavings. 
  6. Eat right away or place into the refrigerator and serve chilled. Enjoy!
  • Prep Time: 45 minutes
  • Cooling Time: 1 hour
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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