"Lovey-Dovey" Chocolate Heart Raspberry Chocolate Mousse Cupcakes
You'll be quickly seduced by these rich, moist decadent dark chocolate cupcakes and piped inside, is a lovely, light milk chocolate mousse that tastes like a fluffy, chocolate clouds of yumminess. Piped on top is a wonderfully, delicious and generous swirl of red raspberry jam buttercream frosting.
Course: Dessert
Keyword: chocolate, cupcakes, frosting, mousse, raspberry, valentine's day
Servings: 12
Calories:
Author: Kim Lange
Decadent Chocolate Cupcakes
- 1 box Devils Food Cake Mix
- 1 small box Jello Chocolate Fudge instant pudding mix
- 4 eggs
- ½ cup vegetable oil
- 1 cup milk I used almond milk
- 1 cup vanilla Greek yogurt or sour cream I used vanilla Greek yogurt
Chocolate Mousse Filling
- 2 cups heavy whipping cream
- 2 cups milk chocolate chips
Raspberry Buttercream Frosting
- 1 stick butter softened
- ½ cup red raspberry seedless jam
- 5 - 6 cups powdered sugar
- ½ teaspoon vanilla extract
Chocolate Hearts
- ½ cup semi-sweet or 60% bitterweet chocolate
Using a mixer, beat the cake mix, pudding mix, eggs, oil, milk and Greek yogurt or sour cream until well combined, about 2 minutes.
Scoop the batter evenly into the cupcake liners.
Bake for 20-25 minutes @ 350 degrees or until cupcakes are cooked through and a toothpick comes clean from center.
Remove the cupcakes from the tin and let cool.
Chocolate Mousse Filling
Melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool.
Using a mixer, whip the heavy cream until it looks like whipped cream and stiff peaks form.
Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag.
When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep.
Squeeze the mousse into the cupcake while pulling the tip out. Continue filling all the cupcakes.
Raspberry Buttercream Frosting
Using a mixer, cream butter and jam until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until you reach desired consistency.
If frosting gets too thick you can add a little milk to thin it out.
Frost cupcakes whatever your preferred method. (I used a large star tip)
Makes enough to cover 2 dozen cupcakes.
Chocolate Hearts
You can do these ahead of time if you want, but all you do is melt the chocolate checking every 30 seconds until melted.
Scoop into a pastry bag with small hole tip or a ziplock bag,small hole snipped in bottom corner and make cute hearts by placing some waxed paper down with a cookie sheet underneath.
Pipe small hearts out onto the waxed paper.
I just pipe out a dot and extend it out by releasing pressure towards the bottom of the heart, then pipe one right next it doing the same thing and it makes super cute hearts.