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Chocolate Mousse Frosting for Cupcakes

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4.70 from 10 votes
Total Time: 8 hours 25 minutes
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This delicious chocolate mousse frosting for cupcakes is made with only two ingredients: semi-sweet chocolate and heavy cream. It has a very creamy texture but is at the same time firm enough to hold its shape nicely. Because this frosting is whipped just like whipped cream, it's not dense but rather light and airy.

Cupcakes with chocolate mousse frosting.

What makes this frosting perfect for cupcakes:

Because there is no additional sugar in this recipe this frosting is not overly sweet. That's why it's perfect for cupcakes, where you get much more frosting in every bite than you do in a cake.

Heavy cream and a semi-sweet chocolate bar.

Photos of the recipe process:

See full ingredient amounts and instructions in the recipe card below!

NOTE: The chocolate mix for this mousse frosting needs to chill for 8 hours. Please be sure to plan for that.

Chocolate and cream in a saucepan.
  1. Add chocolate and heavy cream to a saucepan.
Chocolate mix being stirred in a saucepan.
  1. Dissolve the chocolate over low heat.
Chocolate mix in a bowl.
  1. Transfer to a mixing bowl, cover with plastic wrap and chill for 8 hours.
Whipped chocolate mousse frosting in a bowl.
  1. Whip the frosting to firm peaks (be careful not to overwhip). Keep refrigerated.

Use it for regular or for mini chocolate cupcakes:

This frosting is great on regular and on mini chocolate cupcakes. (I have included a mini chocolate cupcake recipe below.) Serve the cupcakes by themselves or drizzle a spoonful of this seedless blackberry sauce on the frosting!

Full Recipe

Cupcakes with chocolate mousse frosting.
Author: Nicole B.

Chocolate Mousse Frosting for Cupcakes

4.70 from 10 votes
This cool and creamy chocolate mousse frosting is light and airy and has the perfect amount of sweetness for cupcakes. Makes about ⅔ cup.
Print Version (does not include images) Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 20 Mini Cupcakes
Course: Dessert
Cuisine: American
Calories: 74
Ingredients Equipment Method Nutrition Notes

Equipment:

  • measuring cups and spoons
  • saucepan
  • wooden spoon
  • rubber spatula
  • mixing bowls
  • plastic wrap
  • standing mixer or handheld mixer
  • mini cupcake pan
  • mini cupcake pan liners
  • whisk
  • spoons
  • toothpick
  • piping bag with tip

Ingredients:
  

For the frosting:
  • 2 ounces semi-sweet chocolate*
  • ½ cup heavy cream
For the mini cupcakes:
  • ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup boiling water
  • 2 ½ tablespoons unsweetened cocoa powder
  • ¼ teaspoon instant espresso powder
  • 4 tablespoons unsalted butter, softened
  • ⅓ cup granulated sugar
  • ¼ teaspoon vanilla extract
  • 1 large egg

Method:
 

For the frosting:
  1. Add chocolate and cream to a saucepan.
    2 ounces semi-sweet chocolate*, ½ cup heavy cream
  2. Slowly heat and stir the mix until the chocolate is fully dissolved. Be careful not to let the cream get too hot, it should just be hot enough to dissolve the chocolate. (But do be sure to dissolve the chocolate fully.)**
  3. Let the mix cool, then transfer it to a mixing bowl. Cover and chill in the fridge for at least 8 hours.***
  4. Whip the mix with an electric mixer until firm.****
For the mini cupcakes:
  1. Heat the oven to 350 degrees F.
  2. Line a mini cupcake pan with 20 liners.
  3. Whisk flour, baking soda, baking powder and salt together in a bowl. Set aside.
    ½ cup all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, ⅛ teaspoon salt
  4. In a separate bowl, whisk boiling water, cocoa powder and instant espresso powder together until dissolved. Set aside.
    ¼ cup boiling water, 2 ½ tablespoons unsweetened cocoa powder, ¼ teaspoon instant espresso powder
  5. Whip butter and sugar until well combined.
    4 tablespoons unsalted butter, softened, ⅓ cup granulated sugar
  6. Add vanilla and egg and continue to whip until well combined and creamy.
    ¼ teaspoon vanilla extract, 1 large egg
  7. Add the dry ingredients and whip until well combined.
  8. Add the chocolate mix and continue to whip until well combined.
  9. Fill each mini cupcake liner with about 1 tablespoon of batter (that should be about ⅔ full).
  10. Bake until an inserted toothpick comes out clean (10 to 15 minutes).
  11. Let the cupcakes cool, then pipe on the frosting.

Recipe notes:

*Please be sure to use a chocolate bar and not chocolate chips or chocolate morsels. Chocolate chips and morsels are usually designed to keep their shape when heated and therefore have stabilizers in them. That prevents them from melting properly.
**Make sure that the chocolate gets melted fully in this step. If there are still little pieces of undissolved chocolate, you will end up with a grainy frosting.
***The long chill time (8 hours) for the melted chocolate is necessary for the frosting to whip up properly. Please don't be tempted to cut it short.
****Just like with regular whipped cream, it's possible to overwhip the mousse frosting. Be sure to stop whipping when the mousse has reached firm peaks.
Serving and Storage: Be sure to treat the topping like you would treat whipped cream. Keep the frosted cupcakes refrigerated if you’re not serving them immediately. (You can make them up to 5 hours ahead and store in an airtight container in the fridge.)
Did you make this recipe?Please consider leaving a review- THANK YOU!

Nutrition (estimate only):

Calories: 74kcalCarbohydrates: 8.1gProtein: 1gFat: 4.5gSaturated Fat: 2.7gCholesterol: 18mgSodium: 37mgPotassium: 26mgFiber: 0.3gSugar: 4.9gCalcium: 8mg

More delicious chocolate mousse recipes:

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