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5 from 1 vote

"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.
Cook Time25 mins
Course: Dessert
Keyword: chocolate, cupcakes, frosting, mousse, raspberry, valentine's day
Servings: 12
Calories:
Author: Kim Lange

Ingredients

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

Instructions

  • 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.