These triple chocolate cupcakes are based on our popular Bear Chocolate cake. There is a reason the Bear chocolate cake, which is inspired by the bear TV show, is one of our most popular recipes. The cake starts with layers of tender chocolate cake and then gets filled with chocolate mousse before getting topped with chocolate ganache. We are making this same cake but in cupcake form. It is a tender chocolate cake filled with chocolate mousse and topped with chocolate ganache icing.
Components of The Cupcakes
- Chocolate Cupcakes: these cupcakes start with the chocolate cupcakes. The buttermilk keeps the cupcakes extremely moist while the cocoa powder adds tons of chocolate flavor. This cake recipe has been our go to cake for years. We never change it. It’s just the best as it is.
- Chocolate Mousse: Chocolate mousse is incredible in just about any form. It’s delicious on its own, but also makes an incredible filling for this chocolate cake. The chocolate mousse is what makes this cake stand apart. Instead of just having chocolate icing, there are airy, creamy layers of mousse between each moist layer of cake. It’s a little bit more work… ok maybe a lot… but trust us.. It’s so worth it.
- Chocolate Ganache Icing: We are big fans of chocolate ganache icing. Add a bunch of chocolate, heavy cream, and some butter together and it is pretty hard to mess up. We prefer this to a buttercream since it is more chocolatey, but still insanely creamy and delicious. We use this on just about everything and it’s the perfect icing for this cake.
The Cupcake Ingredient Notes
- Chocolate: Use high-quality dark chocolate (70% cocoa) for the best taste. Opt for a brand you trust or one that provides a rich, smooth, and intense chocolate flavor.
- Butter: Select European-style butter, our favorite is Straus Organic Lightly Salted European Style Butter, for a creamier texture and enhanced flavor.
- Cocoa Powder: We use unsweetened cocoa powder. It’s what provides the chocolate flavor for the cake, so a good-quality cocoa can significantly enhance the overall taste.
- Cream and buttermilk: Heavy whipping cream, whole milk, and buttermilk contribute to the rich, creamy consistency of the cake and mousse. Fresh, high-fat dairy tends to yield better results.
- Eggs: Use fresh, high-quality eggs. They help with structure, leavening, and provide richness to both the cake and mousse.
- Sugar: The granulated sugar in the cake and mousse provides sweetness.
- Flour: All-purpose flour is used in this recipe. Do not substitute for other flours as they have a different protein content.
- Flavorings: Vanilla and Kahlua (or brewed coffee) contribute to the flavor of the cake and mousse. Opt for pure vanilla extract for the best flavor.
Chocolate Cupcakes FAQs:
1. CAN I USE A DIFFERENT TYPE OF CHOCOLATE IN The chocolate cupcakes?
Yes – you can use various types of chocolate based on your preference. While the recipe calls for dark chocolate in the ganache (70% cocoa which is our favorite due to sweetness), you can try semi-sweet or even milk chocolate.
2. HOW LONG CAN I STORE THE chocolate cupcakes
These cupcakes need to be stored in the refrigerator. They should be stored in an airtight container. They can last up to 1-2 days without compromising taste or texture. We like to leave it at room temperature for about 30 minutes before serving.
3. CAN I FREEZE THE chocolate cupcakes FOR LATER USE?
Yes, you can freeze the cupcakes. Ensure they are properly wrapped or stored in an airtight container before freezing. Thaw it overnight in the refrigerator before serving for the best results.
4. CAN I OMIT THE ALCOHOL IN THE MOUSSE?
Yes! If you prefer not to use alcohol, you can substitute Kahlua with an equal amount of brewed coffee or simply omit it. The flavor will be slightly different but still delicious.
The Bear Chocolate Cupcakes with Mousse Filling
Servings 24
Ingredients
Chocolate Mousse:
- 7 ounces chopped dark chocolate 70% cocoa 200 g
- 1 tablespoons Straus Organic Lightly Salted European Style Butter 14 g
- 1/8 cup Kahlua 30 ml or 1/8 cup brewed coffee
- 2 teaspoons vanilla bean paste
- ½ teaspoon salt
- 2 large eggs separated
- 1/8 cup granulated sugar 25 g
- 1 teaspoon unflavored gelatin 5 ml
- 2 tablespoons water 30 ml
- 3/4 cups Heavy Whipping Cream 180 ml divided
Black Magic Cupcakes (see note on origin below)
- 2 2/3 cups flour 320 g
- 3 cups sugar 600 g
- 1 1/8 cup cocoa 135 g
- 1 tablespoon baking soda 17 g
- 1.5 teaspoon baking powder 6 g
- 1.5 teaspoon salt 5 g
- 3 eggs
- 1 tablespoon vanilla extract 15 ml
- 1.5 cup buttermilk 350 ml
- .75 cup oil canola or vegetable 175 ml
- 1.5 cup hot coffee 350 ml
Ganache:
- 8 ounces dark chocolate 70%
- 6 tablespoons butter 85 g
- 1 ¼ cup sugar 250 g
- 1 ¼ cup heavy cream 300 ml
- 2 teaspoons vanilla 10 ml
- Pinch of salt
Instructions
Chocolate Mousse:
- Add the chopped dark chocolate, butter, and Kahlua into a bowl. In a double boiler over medium heat, melt together the mixture. (This can also be done in a microwave in 30-second intervals). Mix in the salt and vanilla and set aside to cool slightly.
- In a stand mixer or with a hand mixer, add the egg whites and whisk together on medium speed until just foamy. After the egg whites are foamy, add in the sugar and whip until medium peaks form.
- In a stand mixer or with a hand mixer, add the egg whites and whisk together on medium speed until just foamy. After the egg whites are foamy, add in the sugar and whip until medium peaks form.
- Add the gelatin to the water. Mix to combine and set aside to bloom for at least 5 minutes.
- While the gelatin is blooming, whip the egg yolks in a bowl with a hand mixer or the base of a stand mixer until they are pale in color. Fold the whipped egg yolks into the chocolate mixture.
- After the yolks are added, heat 1/4 cup of heavy cream in the microwave until warm but not boiling. Add the gelatin-water mixture to the warmed cream and mix to combine. Fold the mixture into the chocolate mixture.
- After the gelatin is added, fold the whipped egg whites into the chocolate mixture
- Lastly, whip the remaining 1/2 cup of heavy whipping cream until soft peaks form. Fold the whipped cream into the chocolate mixture until combined.
- Pour the mousse into a bowl to set up before adding it into the cupcakes. Set for at least 4 hours in the fridge or overnight
Cupcakes:
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
- Add the vanilla, eggs, buttermilk, and oil and stir until combined
- Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
- Pour the batter into a cupcake pan with liners and cook for ~20 minutes on 350 F – make sure a toothpick comes out clean
- Set aside to cool
Chocolate Ganache Icing:
- To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside.
- In a small pan over medium heat, heat cream and sugar until hot but just before boiling
- Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
- Set in the fridge until cooled but not hard. Stirring every 20 minutes. After about 1 hour it should reach an icing consistency but may take longer depending on the temperature of the fridge.
Assembly:
- Once everything is cooled, cut a ½” core out of each cupcake. Fill with a scoop of chocolate mousse, pressing down with a spoon as needed. Top with chocolate ganache icing
- Repeat with the remaining cupcakes
