Quadruple Chocolate Cupcakes


  • 1 box Betty Crocker devil's food chocolate cake mix
  • called eggs, water, oil for on the cake mix box
  • 1 cup dark or milk chocolate baking chips
  • 2 cups good-quality dark or milk chocolate (such as Dove)
  • 3-1/2 cups heavy whipping cream (divided)


1 _ Prepare cake batter according to package directions. Add cup of chocolate baking chips to batter and stir to distribute well. Spray muffin tin (for 12 muffins) with non-stick cooking spray. Divide cake batter between the 12 cups. Bake according to package directions. When done, remove immediately from tin and allow to cool on a cooling rack.

2 _ For ganache: In a double boiler (preferably, or carefully in a microwave or saucepan over low heat), heat 2 cups of good-quality chocolate with 1-1/2 cups heavy whipping cream until integrated, smooth and silky. Remove from heat. Cool half of the ganache in refrigerator. Set the other half aside for garnish before serving.

3 _ For mousse: Whip remaining 2 cups of heavy whipping cream with an electric mixer until stiff peaks form. Remove from mixer and fold in the cooled ganache from the refrigerator. (Make sure it is cool or it will melt the whipped cream.)

4 _ To assemble desserts: Split cupcake in half and place on a dessert plate. Spoon a large mound of chocolate mousse onto bottom of cupcake. Top with cupcake top, then ladle several spoonfuls of remaining ganache over all. Top with dollop of remaining mousse, if desired. Serve immediately.