chocolate mousse frosting

These gourmet mini chocolate cupcakes are topped with a delicious, cool and creamy chocolate mousse frosting.

Mini Chocolate Cupcakes with Chocolate Mousse Frosting

semi-sweet chocolate*

heavy cream

all-purpose flour

baking soda

baking powder

salt

water

cocoa powder

espresso powder

unsalted butter, (softened)

sugar

vanilla extract

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 (don&#39;t overwhip).***

For the frosting:

Heat the oven to 350 degrees F.

Line a mini muffin 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.

Distribute the batter among the muffin wells, filling each well ⅔ full.

Bake until an inserted toothpick comes out clean (10 – 15 minutes).

Let the cupcakes cool, then pipe on the frosting.

For the mini cupcakes:

What&#x27;s better than a bowl of chocolate mousse and a big spoon? Chocolate mousse frosting piped on top of your favorite cupcake!

Chocolate Mousse Frosting

heavy whipping cream (cold)

eggs (room temperature)

chocolate

unsalted butter

Whip the heavy whipping cream until it firmly holds peaks. Set aside in the refrigerator.

If your eggs aren&#x27;t pasteurized, heat eggs and sugar in a double boiler until they reach 140 F, stirring the whole time. This will kill any salmonella bacteria. If you are using pasteurized eggs, skip this step.

Whisk the eggs and sugar until very fluffy and thick - about 10 minutes on high speed in a stand mixer.

Mix the butter into the melted chocolate until it is all melted.

Add the chocolate/butter mixture a little bit at a time into the egg/sugar mixture, stirring well to fully incorporate the chocolate. I do not suggest using an electric mixer as it is very easy to overmix using that method.

Fold in the whipped cream.

Pipe onto desserts. Refrigerate until ready to serve.

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Top 2 chocolate mousse frosting recipes from across the web

The most viewed chocolate mousse frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mini Chocolate Cupcakes with Chocol...

Chocolate Mousse Frosting

The most viewed chocolate mousse frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine