Black Magic Mousse Topped Cupcakes

Our street’s having a little get together this evening, so I finally had an excuse to try out an idea that’s been brewing ever since I tasted the maple cake from Hungry Jack’s website. The cake was good, but what I really liked was that mousse topping. It was very stable, yet light and rich at the same time. I thought it would be an excellent cupcake topper, so I tested it on these cupcakes made with Hershey’s old Black Magic Cake recipe.

Mousse Topped Cupcake

I just wish I had some Halloween themed cupcake papers to match the sprinkles.

The ones I’m serving tonight aren’t very Halloweenish, but they’ll do.

Mousse Topped Chocolate Cupcakes


Black Magic Mousse Topped Cupcakes
Prep time
Cook time
Total time
Chocolate Cupcakes with Chocolate Mousse
Recipe type: Dessert
Cuisine: American
Serves: 32
  • 1 3/4 cups flour, stir very well before measuring (7.9 ounces)
  • 3/4 cup extra dark unsweetened baking cocoa or Dutch processed
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
Chocolate Mousse Frosting (make twice)
  • 5 ounces milk chocolate
  • 3 ounces dark chocolate chips
  • 1 tablespoon Hungry Jack pancake syrup (or whatever syrup)
  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla
  1. Preheat oven to 350°F. Line 32 cupcake cups with paper liners.
  2. In a large bowl, stir together flour, cocoa, baking powder, baking soda, salt and sugar. Make a well in the center and add eggs, milk, oil, vanilla and coffee, then stir until mixed. With an electric mixer, beat on medium until smooth.
  3. Bake cupcakes for about 25 to 28 minutes or until set.
  4. In a microwave-safe bowl, melt the two chocolates together using 50% power and stirring every 30 seconds. Add the room temperature pancake syrup and ½ cup of the cream and transfer to a mixing bowl. Let cool to room temperature (about 5 minutes), then gradually add remaining 1 ½ cups of cream and beat with an electric mixer until thick. Beat in vanilla.
  5. Transfer the mousse into a large, heavy duty freezer bag and chill for 10 minutes.
  6. Snip the bottom corner of the bag about ½ inch from the point and squeeze the mousse out onto the top of each cupcake. Keep cupcakes chilled until serving time.
I usually halve the cupcake recipe, so this mousse recipe makes enough to cover about 16 cupcakes. If you are making the full cupcake recipe and want all the cupcakes topped with mousse, you'll need to make the mousse recipe twice. Also, rather than doubling the mousse recipe and making it all at once, I recommend making it from start to finish as written, then repeating with a second round of ingredients.


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  1. Martha in KS says

    I have cute Halloween cupcake paper that I got at ALDI & I probably won’t use them this year. Wish you were my neighbor – I’d share. The mousse icing looks luscious. Does it firm up? I worry about transporting cupcakes if the icing is not firm. Thanks for the recipe.

  2. says

    Martha, yes. It gets pretty firm. After a quick 10 minute chill time, it was firm enough to pipe out of the bag. However, as the cupcakes chill the mousse becomes even firmer.

    I tried doing a mint and peppermint version using white melting chips in place of the chocolate and peppermint extract, but the mousse took a lot longer to firm up before it was thick enough to pipe. I’m still working on that version. It also might be fun to try a version with melted butterscotch chips.

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