Chocolate Cupcakes with Chocolate Mousse Frosting

Chocolate…….oh chocolate……….

what can I really say about how good chocolate can be to the soul? Well not much right?

I just love chocolate, but who doesn’t?

Anyways, I am trying to come up with the ultimate chocolate cupcake recipe. I have yet to experiment with more batters but for now this one was not bad at all.

The only thing I disliked about these cupcakes was the fact that they were very spongy and fluffy, although I think that this shouldn’t really be a problem, or should it be? I got the batter recipe from White Chocolate Mousse Cake 2 that I made a while back. I am thinking of using the Triple Chocolate Whole Grain Donuts batter recipe as this one holds itself much better. Not as crumbly as the chocolate mousse cake batter.

Either way, I think they are both good batters but lets see which one I like best. I love to experiment with recipes :-)



Chocolate Cupcakes with Chocolate Mousse Frosting

Miryam's original recipe

Yield: 20-22 cupcakes


2 cups whole wheat pastry flour
1 3/4 cup sugar, you can substitute some of the sugar for honey
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup reduced fat milk, I normally use soy milk
1 cup strong brewed coffee
1 teaspoon chocolate extract, you can also use vanilla extract
1/2 cup olive oil
2 eggs

Mousse Frosting:

1 1/2 cup heavy cream
1/3 cup cocoa powder
1/2 cup powdered sugar



Preheat oven to 350 F. Line cupcake pan with cupcake liners.

In a bowl mix all the wet ingredients. Add dry ingredients to the bowl and combine with a spatula. Pour batter into cupcake liners and bake for about 25-35 minutes or until tester comes out clean.

Remove cupcakes from pan and let them cool on a wire rack completely.

For the mousse. In a bowl beat the cream until foamy and gradually pour in the sugar. Fold in the cocoa powder. Decorate as desired. I used my 16 inch piping bag with a decorative tip.

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  1. I love the sound of your healthy ingredients for this cookie. Can’t wait to try it!

  2. Do I really have to use butter, or I could use margarine instead?

  3. Fiona,

    I am sure you can use margarine just make sure it is non hydrogenated ;-)

    Let me know if you try them and how you like them, by the way were r u located? I am in NJ

    Regards and glad you found the cite :-)

  4. Hi!
    When you make your comments on thses cookies you say “I replaced a LITTLE BIT of the butter and REFINED FLOUR for olive oil and whole wheat pastry flour…”
    Next you say ” I still want to decrease the sugar a little bit, butter a bit more and really GET RID OF the WHITE FLOUR”.
    When giving the Directions you say “add FLOURS and…”
    It seems to me that WHITE FLOUR should be one of the ingredients… Am I wrong?

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