Get ready to transform your dessert game with these extraordinary Chocolate Mousse Cupcakes made with a surprising twist of olive oil! Imagine biting into a moist, rich chocolate cupcake topped with a cloud-like chocolate mousse that melts in your mouth. This isn't just another boring dessert recipe - it's a culinary adventure that combines unexpected ingredients to create a show-stopping treat that will have your friends and family begging for more. Whether you're a baking novice or a seasoned pro, these cupcakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: International
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup olive oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup heavy cream (for mousse)
- 1/2 cup dark chocolate (melted)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1 cup of sugar, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk the dry ingredients together until well combined.
- In a separate bowl, whisk together 1/2 cup of olive oil and 2 eggs until smooth and well blended.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, fill each cupcake liner about 2/3 full with the batter.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the chocolate mousse. In a heatproof bowl, melt 1/2 cup of dark chocolate over a double boiler or in the microwave, stirring until smooth. Allow it to cool slightly.
- In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Be careful not to overwhip, as you want the cream to remain light and airy.
- Once the melted chocolate has cooled, gently fold it into the whipped cream using a spatula. Start with a small amount of whipped cream to lighten the chocolate, then gradually fold in the remaining whipped cream until fully combined.
- Once the mousse is ready, you can either pipe it onto the cooled cupcakes or serve it in individual dishes. If piping, use a piping bag fitted with your favorite tip to create swirls on top of each cupcake.
- Chill the cupcakes with the mousse topping in the refrigerator for at least 30 minutes before serving to allow the mousse to set slightly.
- Serve the cupcakes chilled and enjoy your delicious Chocolate Mousse and Cupcakes made with Olive Oil!
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- The olive oil adds moisture and a subtle depth of flavor, so use a good quality extra virgin olive oil.
- When whipping cream, chill your bowl and beaters beforehand for better volume.
- For perfectly even cupcakes, use an ice cream scoop or cookie scoop to distribute batter.
- Allow cupcakes to cool completely before adding mousse to prevent melting.
- For a professional look, use a piping bag with a star tip to create beautiful mousse swirls.
- Store cupcakes in the refrigerator and consume within 2-3 days for the best taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 55mg
