Chocolate Cupcakes with Chocolate Mousse Filling and Peanut Butter Frosting
Prep time
Cook time
Total time
Definition of "crowd pleaser" - One-bowl chocolate cupcakes filled with an easy no-egg dark chocolate mousse and frosted with an insanely creamy and delicious peanut butter frosting.
Yield: 20 to 24 cupcakes
  • 115 grams unsalted butter, at room temperature (1/2 cup)
  • 115 grams caster sugar (1/2 cup)
  • 200 grams brown sugar (1 cup)
  • 1 teaspoon vanilla extract
  • 375 ml full-fat milk, at room temperature (1½ cups)
  • 2 large eggs
  • 250 grams all-purpose flour (2 cups)
  • 60 grams good quality cocoa powder, like Varlhona (1/2 cup)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅛ teaspoon table salt (1/4 teaspoon coarse salt)
Chocolate Mousse
  • 85 ml heavy cream, minimum 32% fat (1/3 cup)
  • 80 grams good-quality dark chocolate, melted and cooled
Peanut Butter Frosting
  • 170 grams unsalted butter, at room temperature (3/4 cup)
  • 225 grams peanut butter (1 cup)
  • 165 to 185 grams icing sugar, sifted (1⅓ to 1½ cups)
  • ½ teaspoon table salt, more if desired
  • Chocolate balls (optional)
  1. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Line cupcake moulds with paper liners and set aside.
  2. Measure the butter, caster sugar, brown sugar, vanilla, milk and eggs in a large mixing bowl. Sift in the flour, cocoa powder, baking soda, baking powder and salt. Using an electric mixer, mix the mixture on low for 1 minute, then on high speed for 3 minutes, scrapping down the sides occasionally.
  3. Fill the cupcake liners about ¾ full and bake for 22 to 25 minutes until cake is risen and a skewer inserted into the center comes out clean. Let cupcakes cool completely.
Chocolate Mousse
  1. Place the cream in a chilled mixing bowl. Whip the cream until soft peaks formed. Fold the cream into the cooled, melted chocolate until fully incorporated. If not using immediately, chill the mousse in the refridgerator.
Peanut Butter Frosting
  1. Place the butter, peanut butter, icing sugar and salt in a mixing bowl. Beat for 5 to 7 minutes until light and creamy. Taste and add more salt or icing sugar to get desired sweetness and stiffness.
  1. Using a small paring knife, cut a cone out of the cupcake. Fill with chocolate mousse to the top. Cut off most of the small end of the cone and replace the top on top of the cupcake.
  2. Place the peanut butter frosting in a piping bag fitted with a large star tip and frost the cupcakes. Decorate with chocolate balls if using.
  3. Store the cupcakes in an air tight container in the refrigerator for up to 3 days. Let the cupcakes come to room temperature (let them sit on the table counter for about 15 to 20 minutes) before serving.
Naggy Notes
- I've made the recipe with both dark and light brown sugar and found minimal differences. So use whichever brown sugar you have on hand.
Recipe by Foodie Baker at