Chocolate Mousse Cupcakes

  • Author: Kavitha
  • Prep Time: 2 hours
  • Cook Time: 30 mins
  • Total Time: 2 hours 30 mins
  • Yield: 6-8 1x


Please go through NOTES to understand the recipe better



For the Chocolate Cupcakes

  • 1 cup (250 grams) All purpose flour
  • 1/2 cup (125 grams) Powdered Sugar (adjust to taste)
  • 1/4 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/3 cup (80 ml) Melted Butter or vegetable oil
  • 3/4 cup Water or Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon White Vinegar

For Instant Chocolate Mousse

  • 2/3 cup + a few more (75 grams) Marshmallows (*see note)
  • 1 and 1/2 Tablespoons (25 grams) soft Butter (preferably unsalted)
  • 2/3 cup (125 grams) Milk or Dark Chocolate Chips (or cut slabs into small chunks)
  • 2 Tablespoons (30 mls) Hot Water
  • 3/4 cup (140 mls) Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • * 1 cup here is around 200 mls / grams

For Eggless Chocolate Mousse

  • 1 Tablespoon Agar Agar Powder / Gelatin Powder / China Grass
  • 1/4 cup Water
  • 1/2 Tablespoon Cornstarch (cornflour)
  • 2 Tablespoons Cocoa Powder
  • 1/2 cup Dark Chocolate Chips
  • 1 cup Milk (low fat or full fat)
  • 1 cup Cream (heavy or light or half & half)
  • 1/3 cup Sugar (adjust to taste)


  • Chocolate Shavings


For Chocolate Cupcakes

  1. Line cupcake molds with liners and rub melted butter on the liners. Preheat oven to 160 C (150 C if you have convection oven)
  2. Sift together flour, cocoa powder, sugar, baking powder & baking soda.
  3. Add vanilla to melted butter OR vegetable oil and mix
  4. Add half of water or milk and half of mixed flour and mix well with a spoon. Keep adding the water & flour mixture alternatively until they are completely incorporated.
  5. Add vinegar finally and mix well.
  6. Fill the molds with chocolate batter until half filled.
  7. Bake at 160 C for 30 minutes or until the toothpick comes out clean.
  8. Let them cool completely

For Instant Chocolate Mousse

  1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan
  2. Put the saucepan over medium heat, stirring every now and again. It may take a few minutes but it’ll start to melt. Once everything is smooth & melted, remove from heat and let it cool a bit. Stir frequently to avoid skin from forming
  3. Meanwhile, in a cold bowl add the whipping cream and vanilla extract and whip till you have stiff peaks (electric mixer – about 5 minutes. manually – about 15 minutes. you may have to keep returning the container with cream to the refrigerator to keep it chilled at all times)
  4. Add chocolate mixture into the whipped cream and gently fold until you have a smooth, cohesive mixture. If you mix it furiously, you’ll deflate the air from whipped cream.
  5. Add to a neat bowl, cover and chill for at least 30 minutes to 1 hour or until it has set completely

For Eggless Chocolate Mousse

  1. Add cold whipping cream to a mixing bowl & start whipping. Add sugar as required and whisk furiously until you see stiff peaks. Keep chilled until required.
  2. Dissolve the agar agar powder in water. Heat it until the agar agar dissolves. Switch off the flame and let it cool a bit.
  3. Mix cornstarch and cocoa powder in 1/4 cup of milk. Melt the chocolate in microwave at a gap of 30 seconds until it has melted completely.
  4. Meanwhile, add sugar to the milk and cream mixture. Let it come to a boil. Stir frequently to avoid burning of milk or cream.
  5. Add the cornflour mixture and melted chocolate. Mix well
  6. Let the mixture cook on low heat while constantly stirring to avoiding forming of lumps. In 3-4 minutes (or a little more), the mixture will start thickening. Cook until the mixture is thick enough to coat the back of a wooden spoon.
  7. Switch off the flame. Add the agar agar solution and mix well.
  8. Strain the mixture to catch any kind of lumps. Keep stirring to prevent skin from forming.
  9. Once it is cool at (room temperature), add it to the bowl with whipped cream. Gently fold the mixture into the cream without deflating too much air
  10. Divide the mousse between 4-8 serving glasses. Cover with plastic wrap / aluminum foil and refrigerate for 4-5 hours or until set. Keep chilled until serving
  11. Shave some chocolate on top & serve

Note – For Eggless Chocolate Mousse

  1. If the agar agar mixture has thickened up, reheat till is is in a liquid form again. It is okay if the agar agar flakes haven’t fully dissolved. They will mix with the cream mixture. And the ones that don’t dissolve will get strained out anyway.
  2. It is very important to strain the mixture before setting it. There are small lumps that may tend to form because of the cornstarch, agar agar. By straining it once, you ensure a smooth & airy mousse

FINAL ASSEMBLING – Chocolate Mousse Cupcakes

  1. To form the mousse cupcakes, take a small knife OR a mini ice cream scooper. Cut out a portion of the cake from the center up to about 3/4th of the cupcake. DO NOT throw away the scooped out cupcake. Reserve.
  2. Fill a pastry bag or a zip lock bag with the mousse. Cut off about 1/2 inch of the edge of the cover
  3. Fill the hole in each cupcake with some mousse. You don’t need to be neat or anything since you are anyways going to frost the cupcakes!
  4. Close the cupcakes with the scooped out portion of the cakes. It is okay if they are not covering the hole entirely.
  5. With remaining mousse, pipe out a simple frosting in the center of each cupcake.
  6. Add a few shavings of dark chocolate on to. Chill it for at least 30 minutes to set the mousse filling & frosting. Serve within a day or two.


  1. You can follow your own recipe to make cupcakes or the mousse. This is just for reference
  2. You can choose to make EITHER Instant Chocolate Mousse using Marshmallows OR Eggless Chocolate Mousse using Agar Agar. Both recipes are mentioned only for your convenience & reference.
  3. You can choose to NOT fill the cupcakes with mousse and only frost them or vice versa. Cupcakes will still taste delicious