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The Ultimate Raspberry Mousse Filled Chocolate Cupcakes

Yields 36 Regular Size Cupcakes     adjust servings



For the Cupcakes

  • One recipe Devil's Food Cupcake (link below)

For the Mousse Filling

  • One recipe Fresh Raspberry Mousse (link below)

For the Chocolate Ganache

  • 7 (1 ounce) squares semi sweet chocolate, chopped
  • 1/2 cup heavy whipping cream

For the Raspberry Butter Frosting

  • one recipe Raspberry Butter Frosting (link below)


For the Cupcakes:

Click here for the printable recipe---->>>>DEVIL'S FOOD CUPCAKES

For the Mousse Filling:

Click here for the printable recipe---->>>>FRESH RASPBERRY MOUSSE

For the Chocolate Ganache:

In a medium microwave safe bowl, add the chocolate and cream.  Heat 1 minute and 30 seconds.  Stir until combined and glossy.

For the Raspberry Butter Frosting:

Click here for the printable recipe---->>>>EASY TO MAKE RASPBERRY BUTTER FROSTING

Put It All Together:

Cool cupcakes completely.  Hollow out a portion of the center of each cupcake.  I use a wide piping tip, you can also use a small round cookie cutter or pairing knife.  Keep the hallowed out portion.  Spoon mousse into a piping bag or zip to bag.  Snip one corner and fill the hallow portion of the cupcake.  Press the hallowed piece back into place.  Let the ganache cook 3 minutes, dip the tops of the cupcakes in the ganache.  Set aside to cool and harden.  Add a wonderful swirl of Raspberry Butter Frosting.

Recipe Notes