Chocolate Mousse Frosting for Cupcakes

This Chocolate Mousse Frosting for Cupcakes is rich, creamy, and fluffy, perfect for elevating any cupcake into a decadent treat!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: Chocolate, Cupcakes, Decadent, Easy, Frosting, Mousse

Servings: 12 servings

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt until well combined.
In another bowl, combine the granulated sugar and softened butter, creaming them together until light and fluffy. Add the egg and vanilla extract, mixing until just combined. Gradually add the dry ingredients to the wet ingredients, alternating with the boiling water. Mix until smooth.
Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

Melt the semi-sweet chocolate in a microwave-safe bowl or over a double boiler. Allow it to cool slightly. In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the melted chocolate and instant espresso powder into the whipped cream, being gentle to maintain the airy texture.

Once the cupcakes are completely cool, use a piping bag or a knife to generously spread the chocolate mousse frosting on top. If desired, garnish with chocolate shavings, sprinkles, or a dusting of cocoa powder for an extra touch.

Store leftover frosting in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
Use dark chocolate instead of semi-sweet for a richer flavor and antioxidants.
For a dairy-free option, substitute butter with coconut oil or plant-based butter.
Reduce sugar by half or use a sugar substitute to make the frosting less sweet.
Use gluten-free all-purpose flour blend to make cupcakes gluten-free.