Decadent Chocolate Cupcakes

Tempted? You should be. These Decadent Cupcakes are just that: supremely decadent or, in regards to food, excessively rich and delicious. Now dicitionary.com defines decadence as: the act or process of falling into an inferior condition or state; deterioration; decay. But I'll choose to ignore that definition and tell you that it also defines decadence as: unrestrained or excessive self-indulgence. Maybe that isn't any more positive? But, I can tell you this- if you make these you will enjoy every minute of their goodness in your mouth.

My sister brought these cupcakes to a family dinner at my home several weeks ago. And of course I partook of one, and really that is all I could eat. These are so over-the-top rich and full of chocolate flavor that you only need to eat one to be satisfied. But, like I said before, I promise that you will enjoy every moment that it is tickling your taste buds. I might suggest making these for a special occasion, like Easter Sunday, but really any time you want a special treat, these will be perfect.

Decadent Chocolate Cupcakes

Recipe adapted by Rebekah D.

Pictures by Caroline


Cupcake Mix
1 box Devils Food cake mix
1 small box chocolate fudge instant pudding mix
4 eggs
½ c vegetable oil
1 c milk
1 c sour cream


Chocolate Mousse Filling
2 c heavy whipping cream
2 c milk chocolate chips


Chocolate Buttercream Frosting
1 stick softened butter
2 ½ – 3 cups powdered sugar
¼ c cocoa powder½ tsp vanilla

1. Preheat oven to 350 degrees.  Mix cupcake ingredients and beat until well combined, about 2 minutes.  Scoop batter evenly into 24 cupcake liners.  Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes out clean from center.  Let cool.
2. To prepare mousse, melt the chocolate chips in the microwave, stirring every 30 seconds.  Set aside to cool.  Meanwhile, whip the cream until stiff peaks form.  Fold melted chocolate chips into whipped cream until well combined.  Transfer into piping bag.  Press tip of the piping bag into the center of the cupcake about 1 inch deep.  Squeeze the mouse into the cupcake while pulling the tip out.  It doesn't take much just one firm squeeze is perfect.  Fill all the cupcakes. 
3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined.

**Note from Rebekah: This recipe says it makes 24 cupcakes.  When I have made it, it usually makes about 30.  I found that if you follow the frosting recipe exactly it is really dry and doesn't make very much.  I add a little milk and I always have some leftover mousse so mix it with the frosting too.  It helps improve the consistency and adds a nice flavor.