Chocolate Cupcakes with Mint Chocolate Mousse

Moist and rich chocolate cupcakes. For those who don’t feel like having large muffins, there are also small ones to choose from! Don’t overfill the muffin batter in the cases—halfway is enough, or they’ll overflow..

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mousse: Gently melt the nougat and chocolate chips in a bowl in the microwave, stirring occasionally. Stir in the cream and peppermint oil. Place the mixture in the fridge and let it chill for about 1 hour.

Step 2

Preheat the oven to 180°C. Place the large cases in a muffin tin set on a baking sheet. Place the small ones beside them.

Step 3

Melt the butter in a saucepan. Remove it from the heat and pour in the milk. Mix the flour, cocoa, baking powder, vanilla sugar, baking soda, and salt.

Step 4

Whisk the eggs, sugar, and oil until light and fluffy using an electric whisk. Pour in the milk-butter mixture. Sift in the dry ingredients and add the chocolate chips. Quickly whisk together into a smooth batter. Fill the batter halfway up in the cases.

Step 5

Bake in the middle of the oven for about 20 minutes for the large ones and about 12 minutes for the small ones. Remove and let the cupcakes cool on a wire rack.

Step 6

Whip the chocolate mixture into a pipeable mousse. Fill a piping bag with a star tip and pipe the mousse onto the cupcakes.

Step 7

Decorate with flower sprinkles and cacao nibs. Store the cupcakes in the fridge.