These triple chocolate cupcakes are a compact version of our popular Bear Chocolate cake. The original cake layers tender chocolate cake with airy chocolate mousse and finishes with a glossy chocolate ganache. Here we compress those same flavors into individual cupcakes: moist chocolate cake, a creamy mousse filling, and a rich ganache topping.
Components of the Cupcakes
- Chocolate Cupcakes: The base is a tender chocolate cupcake. Buttermilk keeps the crumb exceptionally moist, while good-quality cocoa provides deep chocolate flavor. This cupcake batter is a longtime favorite — simple and reliably delicious.
- Chocolate Mousse: Light and creamy chocolate mousse makes these cupcakes special. Instead of relying only on frosting, each cupcake is filled with an airy mousse that adds a delicate texture contrast to the moist cake.
- Chocolate Ganache Icing: A classic ganache of chocolate, cream and butter gives a glossy, intensely chocolate finish. We prefer it over buttercream for its richer chocolate profile and silky texture.
Ingredient Notes
- Chocolate: Use a high-quality dark chocolate (around 70% cocoa) for the mousse and ganache for a smooth, intense flavor.
- Butter: European-style butter gives a creamier mouthfeel and richer flavor.
- Cocoa Powder: Unsweetened cocoa powder provides the chocolate backbone for the cupcake batter—choose a good quality brand.
- Cream and Buttermilk: Full-fat dairy—heavy cream, whole milk and buttermilk—yield the best texture and richness in both mousse and cake.
- Eggs: Fresh eggs add structure and richness to the cake and mousse.
- Sugar: Granulated sugar is used for sweetness in the cake, mousse and ganache.
- Flour: All-purpose flour is recommended for the correct crumb and structure.
- Flavorings: Vanilla and either Kahlua or strong brewed coffee deepen the chocolate flavor; pure vanilla extract or paste is preferred.
Chocolate Cupcakes FAQs
1. Can I use a different type of chocolate?
Yes. While 70% dark chocolate is recommended for depth and balance, you can substitute semi-sweet or milk chocolate in the mousse or ganache to suit your taste. Note that sweetness and texture will vary with different chocolates.
2. How long can I store the cupcakes?
Store the finished cupcakes refrigerated in an airtight container. They keep well for 1–2 days without losing texture or flavor. For best eating, bring them to room temperature for about 30 minutes before serving.
3. Can I freeze them?
Yes. Wrap cupcakes carefully or place them in an airtight container before freezing. Thaw overnight in the refrigerator and bring to room temperature before serving.
4. Can I omit the alcohol in the mousse?
Absolutely. Substitute the Kahlua with an equal amount of brewed coffee or omit it entirely. The mousse will still be richly flavored with chocolate.
The Bear Chocolate Cupcakes with Mousse Filling
Prep Time 3 hours
Cook Time 30 minutes
Resting Time 4 hours
Total Time 7 hours 30 minutes
Servings 24
Ingredients
Chocolate Mousse:
- 7 ounces chopped dark chocolate (70% cocoa) — about 200 g
- 1 tablespoon European-style butter — about 14 g
- 1/8 cup Kahlua or brewed coffee — 30 ml
- 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
- 2 2/3 cups all-purpose flour — 320 g
- 3 cups granulated sugar — 600 g
- 1 1/8 cup unsweetened cocoa powder — 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
- 3/4 cup neutral 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:
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Place the chopped dark chocolate, butter and Kahlua (or coffee) in a heatproof bowl and melt over a double boiler, stirring until smooth. You can also microwave in 30-second intervals. Stir in the salt and vanilla and let cool slightly.
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Whip the egg whites on medium speed until foamy, then add the sugar and continue whipping until medium peaks form.
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Combine the egg yolks: whip them until pale, then fold the yolks into the slightly cooled chocolate mixture.
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Bloom the gelatin by sprinkling it over the water and letting it sit for at least 5 minutes.
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Warm 1/4 cup of heavy cream (not boiling), stir in the bloomed gelatin until dissolved, then fold this into the chocolate mixture.
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Gently fold the whipped egg whites into the chocolate base until mostly incorporated.
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Whip the remaining 1/2 cup heavy cream to soft peaks and fold it into the chocolate mixture until smooth and even.
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Transfer the mousse to a bowl, cover and chill for at least 4 hours or overnight to set.
Cupcakes:
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Preheat the oven to 350°F (175°C). Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt until evenly combined.
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Add vanilla, eggs, buttermilk and oil; stir until combined.
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Stir in the hot coffee quickly; the batter will be thin. Fill lined cupcake cups about two-thirds full.
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Bake for about 20 minutes at 350°F, or until a toothpick inserted comes out clean. Cool completely on a rack.
Chocolate Ganache Icing:
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Place chopped chocolate, butter, salt and vanilla in a bowl.
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Heat the cream and sugar in a small pan until hot and just below boiling.
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Pour the hot cream over the chocolate mixture, let sit for 1 minute, then stir until smooth.
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Chill in the refrigerator, stirring every 20 minutes, until the ganache reaches a spreadable icing consistency (about 1 hour, depending on fridge temperature).
Assembly:
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Core each cooled cupcake about 1/2″ deep. Spoon or pipe a scoop of chilled mousse into the cavity, pressing gently to settle. Top each cupcake with a layer of ganache and smooth as desired.
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Repeat with the remaining cupcakes. Chill briefly if needed to set the ganache before serving.
