Mocha Chocolate Mousse Cupcakes
Moist fudgy chocolate cupcakes infused with coffee, filled with mocha mousse and topped with fudgy espresso ganache frosting. These cupcakes are perfect for true chocolate and coffee lovers; a match made in dessert heaven.
Ingredients
Ingredients
- 1 ⅔ cups all-purpose flour 235g
- ⅔ cup cocoa powder 56g (I prefer this one)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup granulated sugar 200g
- ½ cup packed dark brown sugar 110g
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter, melted 113g
- ¾ cup whole milk 180ml
- 1 teaspoon pure vanilla extract 5ml
- 1 cup strong hot coffee 240ml
- 10 oz semisweet chocolate, finely chopped 284g
- 1 ½ cups 35% whipping cream, divided 360ml
- 3 tablespoon honey 45ml
- 2 tablespoon unsalted butter 28g
- 1 teaspoon espresso powder
- 1 teaspoon pure vanilla extract 5ml
- ⅛ teaspoon salt
- ⅓ cup Espresso Ganache Frosting 80ml
- ¼ cup 35% whipping cream, whipped to firm peaks 60ml
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Sift flour, cocoa powder, baking powder, baking soda, and salt together.
- In another bowl, whisk granulated sugar, dark brown sugar, espresso powder, eggs, and melted butter until smooth.
- Gradually add sifted dry ingredients to wet mixture, stir gently until just combined with some streaks left.
- Divide batter into cupcake liners about two-thirds full. Bake for 18 to 22 minutes.
- Check doneness with toothpick. Cool cupcakes for 5 minutes in pan, then transfer to wire rack to cool completely.
- Fill cupcakes with mocha mousse filling and frost with espresso ganache frosting once cooled.
Notes
Store cupcakes in airtight container in fridge to keep fresh. Freeze unfrosted cupcakes wrapped tightly for longer storage and add frosting after thawing. Frosted cupcakes can be frozen if wrapped well, but texture may change.