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  • Writer's pictureAmanda MacGregor

Easy Homemade Chocolate Mousse Cupcakes

Updated: Apr 3

Not only is this recipe a hit with our friends and family, but the chocolate mousse is super easy to make and one of our most requested recipes!


Easy Homemade Chocolate Mousse Cupcakes - amanda macgregor centineo - food allergy recipes

I make this recipe so often, that it has become second nature to me. The chocolate mousse frosting is always one of my most requested cupcake options. I also love it because the mousse keeps shape no matter what pipping technique I am working with.



Through the variety of pictures you will find in this post, you will see how I have been making this Easy Homemade Chocolate Mousse Cupcake recipe for years. I originally developed it when I was still living back at home, and continue baking this treat in our new house, both old kitchen and new!


The chocolate mousse is also fantastic on its own. And you can omit the cocoa powder to make a vanilla mousse instead - I would just recommend adding an extra teaspoon of vanilla extract when you do it this way.


Now, go forth and get ready to make the easiest chocolate mousse cupcakes you will ever make!


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Easy Homemade Chocolate Mousse Cupcakes - amanda macgregor centineo - food allergy recipes

Easy Homemade Chocolate Mousse Cupcakes

 

Ingredients

For the Cupcake:

  • 2 ¼ cups unbleached all-purpose flour or all-purpose gluten-free flour

  • 1 teaspoon baking soda

  • ½ cup cocoa powder

  • 2 eggs

  • ½ cup (1 stick) of unsalted butter, at room temperature​ or palm shortening

  • 1 cup of cane sugar

  • ½ cup milk of choice (we used almond milk)

  • 1 teaspoon vanilla extract

  • 1 tablespoon olive oil

For the Chocolate Mousse Frosting:

  • 1 ½ cup heavy cream

  • cup cocoa powder

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract


Easy Homemade Chocolate Mousse Cupcakes - amanda macgregor centineo - food allergy recipes

Directions

For the Cupcakes:

  1. Preheat the oven to 350° F. Line a 12-cupcake pan with cupcake papers and set aside.

  2. In a medium-sized bowl, combine the flour, baking soda, and cocoa powder with a whisk. Set aside.

  3. In a large mixing bowl with an electric mixer or using a stand mixer with a paddle attachment, blend the butter/palm shortening until smooth and creamy. Then add in the eggs and sugar. Beat for about 1 to 2 minutes to whip it until it is light and fluffy. This will add air to the mixture.

  4. Add in the vanilla and oil and give the wet mixture a quick stir. Once those are incorporated, add in the flour mixture and mix until you have a smooth batter.

  5. Divide the batter among the 12 liners in your prepared pan, filling each cup 3/4 of the way.

  6. Bake for 22 minutes, or until it passes the toothpick test (insert a toothpick in the center and it comes out clean). Remove from the oven and allow cooling for a few minutes. Then transfer the cupcakes to a wire cooling rack. Let the cupcakes cool fully before decorating!


Easy Homemade Chocolate Mousse Cupcakes - amanda macgregor centineo - food allergy recipes

For the Chocolate Mousse Frosting:

  1. Add all the frosting ingredients into a stand mixer with the whisk attachment or a large mixing bowl with an electric mixer, and whip until light and fluffy - about 5 minutes at medium-high speed.

  2. Fill your piping bag, and pipe from the center, and swirl around the cupcake until covered. For a video tutorial, watch here!

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