Moussenut Cupcakes

Mousse encased in a crispy chocolate shell is best served atop a fluffy cupcake.


  • Cupcakes
  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • 1 tablespoon gold luster dust + 1 tablespoon vodka
  • Chocolate sauce
  • MousseNuts
  • 300 grams dark chocolate melts (melted)
  • 1 tablespoon coconut oil (melted or vegetable oil
  • Mousse
  • 190 milliliters chilled heavy cream, divided
  • 4 large egg yolks
  • 125 milliliters cup espresso or strong coffee, room temperature
  • 3 tablespoons sugar, divided
  • 1/8 teaspoon kosher salt
  • 170 grams dark chocolate (60-72 percent cacao), chopped
  • 2 large egg whites
  • Frosting (optional)
  • 1/2 batch of chocolate ganache frosting


  1. Choc Molds
  2. To make Choc molds add choc melts to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth.
  3. Add to Bundt cake silicone molds (5 centimeters in diameter) use the back of a teaspoon to spread around molds and turn upside down on a baking tray so you don't make a horrid mess on your bench. Chill for 1 hour before you very gently take them out of the molds. You'll need 12 molds all up.
  4. To add gold to mousse molds combine vodka and gold luster dust together until well combined. Use a teaspoon to splatter the gold on the molds. Allow them to dry while the mousse sets.
  5. Mousse
  6. Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill.
  7. Combine egg yolks, espresso, salt, and 2 tablespoon. sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume for about 1 minute.
  8. Remove bowl from pan.
  9. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
  10. Using an electric mixer, beat egg white in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon. sugar. Increase speed to high and beat until firm peaks form.
  11. Pour mousse into molds filling up 3/4 of the way. I know I filled mine full but trust me it's better if they're not filled all the way.
  12. Chill them overnight or for at least 4 hours.
  13. Cupcakes
  14. Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
  15. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  16. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well m!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  17. Next, add milk and eggs in a jug and whisk until well combined.
  18. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  19. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting
  20. Core the center of each cupcake and fill with chocolate sauce.
  21. Fit the end of a piping bag with round tip and frost a flat swirl on top of each cupcake. Add Mousse molds on top.