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Quadruple Chocolate Cupcakes

tbspSusan Recipe by

Inspired by a restaurant dessert, these chocolate cupcakes are laden with dark chocolate chips, then split open and filled with chocolate mousse and topped with luscious ganache. Heaven! 12 Desserts

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  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 0
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Quadruple Chocolate Cupcakes  

As prepared by tbspSusan

Chocolate times FOUR. Anybody got a problem with that?


This here's some serious chocolating for you chocomaniacs who can't get enough of the goods: Devil's-food cupcakes with dark chocolate chunks, light fluffy chocolate mousse, and rich, silky chocolate ganache. Take a bow, Quadruple Chocolate Cupcakes. I say, gimme four of 'em.

Dessert doesn't get any better -- not in my book, anyway. If you're not drooling, then chocolate just ain't your cup o' tea, sweetie. For the rest of you, check out our easy how-to video that Beki from KissinKitchen made for us.

Just for Cinco de Mayo


Since it's Cinco de Mayo today, we have a little treat for you. Beki ("Rebe" in Spanish) is studying Spanish in college as a Latin American Studies major and recently spent four months in beautiful Costa Rica immersing herself in the language and culture.

Sooooo...she did this video for us in SPANISH! Sub-titles provided, of course, but give it a listen!

http://www.youtube.com/watch?v=BnaRqe7aNmc

Since this recipe starts with a Betty Crocker cake mix, it looks all whoop-dee-doo, but is really just a few baby steps away from being a 5-star mega-watt dessert. That's some serious impressing power, folks.

Dark Chocolate Cupcakes Recipe

Give it a try!


More Chocolate to Rock Your World


See Recipe

Quadruple Chocolate Cupcakes

CUPCAKES:
1
box Betty Crocker devil's food chocolate cake mix
called
eggs, water, oil for on the cake mix box
1
cup dark or milk chocolate baking chips
GANACHE & MOUSSE:
2
cups good-quality dark or milk chocolate (such as Dove)
3-1/2
cups heavy whipping cream (divided)

Directions

  • 1 Prepare cake batter according to package directions. Add cup of chocolate baking chips to batter and stir to distribute well. Spray muffin tin (for 12 muffins) with non-stick cooking spray. Divide cake batter between the 12 cups. Bake according to package directions. When done, remove immediately from tin and allow to cool on a cooling rack.
  • 2 For ganache: In a double boiler (preferably, or carefully in a microwave or saucepan over low heat), heat 2 cups of good-quality chocolate with 1-1/2 cups heavy whipping cream until integrated, smooth and silky. Remove from heat. Cool half of the ganache in refrigerator. Set the other half aside for garnish before serving.
  • 3 For mousse: Whip remaining 2 cups of heavy whipping cream with an electric mixer until stiff peaks form. Remove from mixer and fold in the cooled ganache from the refrigerator. (Make sure it is cool or it will melt the whipped cream.)
  • 4 To assemble desserts: Split cupcake in half and place on a dessert plate. Spoon a large mound of chocolate mousse onto bottom of cupcake. Top with cupcake top, then ladle several spoonfuls of remaining ganache over all. Top with dollop of remaining mousse, if desired. Serve immediately.
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