These Chocolate mousse cupcakes are moist and fluffy, topped with a rich chocolate ganache frosting that, once it sets in the fridge for about an hour, will be perfect for spreading or piping. These are perfect for all occasions: birthdays, holidays, or anytime you want to celebrate.
Ingredients
1/8 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon baking powder
12 Tablespoons unsalted butter, room temperature
2 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons Dutch-processed cocoa powder
1/4 cup whole milk
1/4 cup sour cream
4 large eggs, separated
Directions
Preheat oven to 350 degrees. Line muffin tins with paper liners. In a large bowl whisk together flour, baking powder, and salt. Set aside.
In another large bowl cream together butter and sugar until light and fluffy on medium speed of mixer, scraping down the sides of the bowl as needed with a rubber spatula. Beat in egg yolks until combined well.
Add the vanilla and cocoa powder and beat on medium speed of mixer until combined. Add flour mixture and stir just until combined well.
In a separate bowl, mix sour cream and milk together until well mixed; set aside. Using a rubber spatula, fold sour cream mixture into wet ingredients just until no white streaks are visible (do not over mix).
Fold in 4 large egg yolks, one at a time, just until incorporated. Do not overfill cupcake pans with batter or your cupcakes will be too flat and dry!
Pour batter into prepared muffin tins filling two-thirds full. Bake for 22-25 minutes or until the toothpick comes out clean from the center of the cupcake.
Cool cups for 5 minutes in pans, then remove cupcakes to cooling racks to cool completely. For ganache filling, in a medium-sized bowl, whisk together heavy cream and powdered sugar until sugar is dissolved and the mixture is smooth.
Add cream cheese and cubed chocolate to bowl; with mixer on medium-low speed, beat until thickened and well combined. Spread ganache over cooled cupcakes.
