Cookie Cupcakes with Chocolate Mousse

by Daniela

If you like cookies and you also enjoy light and airy chocolate desserts, you will love these Cookie Cupcakes with Chocolate Mousse. They are easy to make and very tasty!

Cookie Cupcakes with Chocolate Mousse served in a plate on a wooden table

Why is this recipe so good

Imagine muffins made of cookie dough and frosted with wonderful light chocolate frosting. That’s what these cupcakes are and they are not hard to make at all! The bottoms are nice and crispy and the mousse on top is fluffy and with a wonderful chocolate taste. I would even say these cupcakes are better on the next two days after being baked as the flavours have time to get combined perfectly well together.
Cookie Cupcakes with Chocolate Mousse on a plate with frosting and coffee around

How to make the cupcakes

It is just like making cookie dough but this one is without chocolate chips or other crunchy additions. Even though, if you really like chocolate chips inside, you can still add them.
First you need to melt the butter with the sugar and mix them together with the egg and vanilla. Then you add all the dry ingredients and make a dough. Chill the dough and then instead of shaping balls you will make cups in a muffin tin: nice and easy! Press very well the dough to the bottom of the muffin cups. It will raise afterwards and the cupcakes won’t be hollow but that way you will avoid them to grow high, which will make frosting them easier.

Cookie Cupcakes with Chocolate Mousse - step by step how to make them

How to make the mousse

This mousse is easy and very versatile! You can eat it just plain, it is so delicious.
To make it you just have to whip the cream and to add the melted chocolate carefully with a spatula. The result is great. Similar chocolate mousse you can find also in few of my other recipes as it goes well in many different desserts:

Vanilla Cake Roll with Chocolate Mousse
Double Chocolate Mousse with Raspberry sauce
Sweet Potato Layer Cheesecake with Chocolate Mousse

Cookie Cupcakes with Chocolate Mousse making the mousse and piping it

Tips & Recommendations

Frost the cupcakes once they have cooled down. Otherwise the mousse might melt.
Don’t make the mousse in advance as if you keep it in the fridge for a long time, it will get stiff and you won’t be able to frost the cupcakes.
The best way to store the frosted cupcakes is in closed containers in the fridge. That way the mousse will soak into the cookie which will become even nicer.

Cookie Cupcakes with Chocolate Mousse served on a plate and a woman holding another one

Did you like this post? If you are a cookie lover you might also enjoy few of my other recipes with cookie dough:

Easy Magic Cookie Bars with Dates
Double Chocolate Cookie Cake
Hazelnut Cookies with Vanilla Bean Ice Cream

Let me know in the comments what you think of this recipe. And if you like it, please share the link in social media, so other people can enjoy the recipe!

Cookie Cupcakes with Chocolate Mousse on a plate with frosting and coffee around
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Cookie Cupcakes with Chocolate Mousse

Prep Time15 mins
Cook Time25 mins
Resting time1 hr
Servings: 12 cupcakes


For the Cupcakes:

  • 1 7/8 cupc/ / 220 g all purpose flour
  • 3/4 cup / 150 g brown sugar
  • 1/2 cup / 100 g butter
  • 1 egg
  • 1/3 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder

For the Mousse:



  • In a medium bowl combine flour, cinnamon and baking powder. Whisk to blend and set aside.
  • In a small saucepan combine butter and brown sugar. Place them over medium heat and whisk until the butter is melted and the mixture is smooth. Remove from heat and transfer to a large bowl. Let cool for about 5 minutes until no longer hot.
  • Add egg and vanilla and whisk shortly until combined. Gradually add the dry ingredients, whisking gently with a wooden spoon. You will end up with a soft dough. Place it in the fridge for 20-30 minutes.
  • Preheat oven to 360 degrees F/ 180 degrees C.
  • Take small balls out of the dough and press them to the bottoms and the sides of the the muffin tin cups.
  • Bake for about 20-25 minutes or until the cupcakes start becoming golden around the edges. They will raise and won’t be hollow any more.
  • Let them cool until room temperature before frosting them.

Chocolate Mousse:

  • Break the chocolate into pieces and place it in a small heatproof bowl together with 3 tbs of the cream. Place the bowl over a pan of gently simmering water (double boiler). Whisk with a rubber spatula until the chocolate is melted and the mixture is smooth. Let it cool for few minutes.
  • Whip the cream in a large bowl using an electric mixer. Combine it with the melted chocolate: it is easier if you first fold some of the cream into the chocolate. Repeat the procedure and then fold the mixture into the remaining cream. Mix carefully until the mousse is smooth and uniform.
  • Use a piping bag or a small spatula to frost the cupcakes.
  • Store the frosted cupcakes in airtight containers in the fridge.


  • If you prefer your cookie cups with chocolate chips, you can add about 3-4 oz (100-120 g) chocolate chips in the dough. Add them at the very end and mix gently until absorbed.
  • Make sure the cream has been refrigerated at least 6-8 hours at the top rack of the fridge, before whipping it.
  • These cupcakes will keep 3-4 days refrigerated. If you want to prepare them in advance, you can freeze them without frosting and then frost after thawing.
  • If you want your cupcakes to remain hollow (like cups), after pressing the dough to the bottom of the muffin cups, place on top pieces of parchment paper and fill each cup with pie weights or dried beans. The weights will not allow the cookie dough to raise in the middle.
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