Chocolate Mousse Cupcakes

What to Do

This is my favorite cupcake recipe. These cupcakes are fluffy and chocolaty, much like chocolate mousse. It's very a fast recipe, and it's extremely easy to make.

  1. Preheat the oven to 325 degrees Fahrenheit. Place cupcake liners into the cupcake pan or just spray the pan with a non-stick spray. I recommend the Pam Baking spray.
  2. In a large bowl, beat together the eggs and flour with an electric mixer on medium speed. If you do not have an electric mixer, use a large fork or a whisk.
  3. Put the chocolate chips into a pot or pan and melt over the stove on medium heat. I suggest keeping the heat on slightly less than medium. Continuously stir the chocolate because it will burn if you let it sit. You should see the chocolate begin to melt almost immediately. Be patient, because you have to keep mixing until the chocolate is completely melted. No stray chunks allowed!
  4. Fill the cupcake liners three-quarters full. Bake the cupcakes at 325 degrees Fahrenheit. Bake mini cupcakes for 7-10 minutes. Bake regular cupcakes 12-15 minutes. I recommend exactly 12 minutes for regular cupcakes. Don't worry if it's a little gooey inside. It's supposed to be like that. If the inside is still liquid, then cook them for 2-3 more minutes.
  5. When cool, top with whipped cream. A recipe for whipped cream is to the right, or you could just use the store-bought kind (but that isn't nearly as much fun).

This recipe is from Krystina Castella's cookbook, Crazy About Cupcakes, with alterations based on my own experience.