Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting

Maggie May Schill


This recipe was made at a request. My friend Ann saw on the Food Network some one had made a coffee flavored chocolate cake with some sort of cappuccino frosting. She requested that I make her those cup cakes, however I searched the Food Network's site and couldn't find the recipe she was talking about! So, I ended my search and decided to experiment and see if I could make my own recipe based off of her request. The below recipe is my (gooey) take on the random recipe described to me by Ann at 9 pm on a random weekend night.


★★★★★ 1 vote

3 Hr
45 Min



  • 1 1/2 c
    unsalted butter, softened
  • 1 1/4 c
    unsweetened coco powder
  • 1 1/4 c
    hot water
  • 3 c
    all-purpose flour
  • 1/4 tsp
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 2 1/4 c
  • 4 large
    eggs (room temp!)
  • 1 1/4 tsp
    pure vanilla extract
  • 1 c
    sour cream
  • 1/4 c
    espresso powder

  • 5 oz
    bitter sweet chocolate, chopped finely
  • 2 1/2 Tbsp
    unsalted butter, cubed
  • 3
    eggs, separated
  • 1 1/2 c
    whipping cream
  • 1/8 c

  • 1/2 c
    unsalted butter, softened
  • 16 oz
    confectioner's sugar
  • 2 Tbsp
    whipping cream
  • 2 tsp
    vanilla extract
  • 4 Tbsp
    cooled cappuccino

How to Make Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting


  1. Cake Preparation:

    1-Preheat oven to 350'F
    2-whisk together cocoa powder, espresso powder and hot water
    3-sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.
    4-heat sauce pan over medium heat
    once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated
    5-Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing.
    6-Add eggs, one at a time, making sure each is fully mixed in before adding the next.
    7-With mixer on low, add flour mixture in 2 batches, adding the sour cream in between the two batches.
    8-Beat until completely combined, but do not over work the batter! Devil's Food should be dense, not airy like Angel's Food.
    9-Add batter to cupcake cups and bake for about 20 minutes, or until comes out clean.
  2. Preparation for Mousse:

    1- Whip cream until peaked. Refrigerate for 1 hour.
    2- Melt chocolate over medium heat in a double boiler. Once completely melted pour melted chocolate over butter. Once butter is melted add your espresso and mix completely.
    3- Beat egg whites into soft peaks, while adding sugar gradually.
    4- Stir yolks into melted chocolate. Mix completely.
    5- Fold in a 3rd of your cooled whipped cream, then fold into half your egg whites. Alternate folding in cream and egg whites until completely incorporated.
    6-Chill for 2 hours.
  3. Frosting Preparation:

  4. Assembly time!!!

    1-Once cupcakes are cooled, core them with a paring knife or cupcake corer. If you are using a pairing knife, be sure to not remove more than a little less than an inch deep worth of core from the cakes.
    2-Spoon your chilled mousse down the hollowed out cupcake cores. Pack loosely, as to not damage your cakes. Spread excess mousse over the cake as a dirty frost.
    4-With a pastry bag, or frosting gun, cover up the hole in the cakes with your cappuccino butter cream.
    5-Dust with espresso powder to garnish. (optional)

Printable Recipe Card

About Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting

Course/Dish: Cakes, Chocolate
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Dietary Needs: Vegetarian
Collection: Go Bold with Butter
Other Tag: For Kids

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