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Choc Mousse Cup Cakes

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Choc Mousse Cupcake

Bake these chocolate cup cakes topped with a liberal dose of silky smooth mousse.

What you need to make choc mousse cup cakes
  • 375g choc mousse cup cake mix
  • 75g mousse topping mix
  • 3 medium eggs
  • 1/2 cup water
  • 2 Tbsp oil
  • 300ml thickened cream
  1. Preheat oven to 185 degrees (175 C fan forced). Grease a 12 cup muffin tin or line with patty pans.
  2. In a large bowl, beat cup cake mix, eggs, water and oil with electric mixer on medium speed for about 2 minutes. Pour batter into prepared muffin tin.
  3. Stick your creation in the oven for 16-20 minutes. Once baked place the cup cakes on a wire rack and let them cool completely.
  4. To make mousse topping, whip cream with electric mixer on high speed for about 2 minutes or until peaks form. Fold in the mousse mix and beat on low speed for another 30 seconds. Use a piping bag to top your cup cakes with choc mousse and decorate like a diva.
Vegan Option
  • Simply replace 3 eggs with 3 Tbsp ground flaxseed, soaked in 9 Tbsp of water.
  • A tin of well chilled coconut cream is a perfect substitute for cream; just scoop out cold coconut cream separating it from coconut liquid and whip. The mousse should be chilled before topping.

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