Name: No Bake Chocolate Mousse Cupcakes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Ingredients: 1/2 cup (50g / 1.8oz) almond flour; 1 tablespoon (10g / 0.4oz) refined coconut oil, melted; 120g / 4.2oz dark chocolate + 1/4 cup (60g / 2.2oz) whipping cream 33%; 1 tablespoon (12g / 0.4oz) coconut sugar powder; 1/2 cup + 1 1/2 tablespoons (150g / 5.3oz) whipping cream 33%; 1 teaspoon vanilla extract; 50g / 1.8oz dark chocolate; 2 tablespoons (40g / 1.4oz) whipping cream 33%; 10g / 0.4oz unsalted butter

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These Chocolate Mousse Cupcakes will please all chocolate lovers. Thin almond crust and dark chocolate and cream filling. What could be better? Delicate creamy filling and aromatic chocolate will not leave you indifferent to this dessert. Muffins are perfect for breakfast or snack. This dessert is easy to prepare. And you only need 7 ingredients for this.

Ingredients for making dessert

Almond flour and coconut oil are the ingredients we use for the crust. I used refined coconut oil. But virgin oil is also quite suitable.

Dark chocolate – use only good chocolate. Better yet, cook it yourself. I have a recipe for delicious homemade chocolate on my website.

Whipping cream – it must have a fat content of at least 33%. The cream should be cold. I take the cream out of the refrigerator just before whipping.

Coconut sugar – I have it in the form of powder. Use the sugar you like. Maple syrup will also work. And one moment. The cupcakes didn’t turn out very sweet. You may need more sweetener.

Vanilla extract – will give a magical aroma to the dessert. Use only high quality vanilla extract.

Unsalted butter is a small addition to the ganache. Butter adds shine to the glaze. Butter should be at room temperature.

To prepare the dessert, we will also need a 10-cell muffin tin and paper liners.

How to make Chocolate Mousse Cupcakes

To make Chocolate Mousse Cupcakes, we start with the crust. In a bowl, mix almond flour and coconut oil. The almonds should just move with the oil and not necessarily clump together. Then place the crust in the cells of the mold in paper liners and press well with a spoon to the bottom of the cells. Each cell contained about 1 heaped teaspoon of crust. Then put the crust in the freezer for 10 minutes and start filling.

Start by melting the dark chocolate and some of the whipping cream in the microwave or double boiler. Then pour the remaining cream for the mousse layer into another bowl and add the vanilla extract.

Start whipping the cream with a mixer at medium speed. Once the cream thickens a little, add coconut sugar and continue whisking until it becomes thick.

Then add melted chocolate and cream to the whipped cream. Mix everything with a silicone spatula or whisk until smooth. Next, you need to put the filling into the cells of the form.

This is best done using a pastry bag or just a tablespoon. Fill the cells not to the brim. Leave a little space for the ganache. Then place the cupcakes in the freezer for 30 – 40 minutes until set.

When the filling has hardened, start making the ganache. Melt the chocolate and whipping cream in the microwave or double boiler. When the mixture becomes homogeneous, add unsalted butter at room temperature.

Mix everything until smooth. then use a tablespoon to spoon the ganache over the frozen filling. Next, place the cupcakes in the refrigerator for 15 minutes. Afterwards, enjoy a delicious dessert.

By the way, I have a similar recipe only in the form of a cake. If you want to make a vegan dessert check out my Chocolate Mousse Cake.

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Enjoy!

Be healthy and love yourself!