As a luxury travel advisor with a passion for gluten-free baking, I’m thrilled to unite these two passions and bring you a mouthwatering treat inspired by the city of love – Paris. Today, we’ll immerse ourselves in the world of Gluten-Free Chocolate Mousse Cupcakes, featuring a fudgy base, luxurious French silk mousse, and a cloud-like whipped cream frosting. These treats are inspired by the iconic French hot chocolate (chcocolat chaud) that has taken social media by storm.
There are also substitution tips at the end if you need these to be vegan or dairy free!
Paris: The Culinary Capital of Romance
Paris, often referred to as the culinary capital of the world, is celebrated for its decadent pastries, exquisite chocolates, and the profound appreciation of all things sweet. These cupcakes aim to capture the essence of Paris, bringing a taste of French indulgence to your very own kitchen.
Paris Chocolat Chaud Cupcakes
Ingredients
Cupcakes
- 3 oz unsweetened chocolate chopped
- 6 Tbsp butter
- 6½ Tbsp granulated sugar
- 2 large eggs
- ½ Tbsp vanilla
- 1 pinch salt
- 2 Tbsp gluten free 1:1 baking flour
French Silk Mousse
- 1 ounce unsweetened chocolate melted and cooled
- ⅓ cup granulated sugar
- 5 Tbsp butter
- 1 large egg
- ½ tsp vanilla
Whipped Cream Frosting
- 1 cup heavy whipping cream
- ¼ box instant vanilla pudding mix
- ¼ cup powdered sugar
Instructions
Cupcakes
- Preheat oven to 325℉ and place cupcake liners in a muffin tin. Lightly spray with cooking oil.
- Melt together the chocolate and butter in the microwave on 50% power in 1-minute increments. Stir until melted and set aside to cool.
- Stir in the sugar. Add the egg, vanilla, and salt and blend well. Stir in the flour just until combined.
- Fill cupcake liners ½ full and bake for 16-18 minutes, or until slightly puffed in the center. Cool completely in the pan.
French Silk
- Melt the chocolate and set aside to cool.
- Beat egg white until stiff peaks form.
- Cream butter, sugar, and vanilla until light and fluffy – at least 3 minutes.
- Mix in the melted chocolate and egg yolk. Beat for another minute. Fold in the whipped egg white. Mixture should be light and fluffy – not soupy. Spread on top of cupcakes and chill to set, about an hour.
Whipped Cream Frosting
- In a chilled bowl with chilled beaters, whip the heavy cream and powdered sugar until soft peaks form.
- Slowly incorporate the pudding mix, being careful not to overmix.
- Fill a piping bag or spoon directly on top of the mousse! Garnish with grated chocolate. Refrigerate at least 2 hours before serving, and store in the refrigerator.
Notes
Creating a Vegan or Dairy-Free Version
Here are a few of my go-to substitution tips – I haven’t tested them in this specific recipe, so be warned that results may vary!
- Use a dairy-free butter substitute in the cupcake recipe.
- Replace the eggs with a suitable egg replacer like flax eggs or applesauce.
- Opt for almond milk or another dairy-free milk in the cupcake batter.
- For the French silk mousse, choose a vegan butter substitute and use egg replacers.
- In the whipped cream frosting, swap heavy cream for coconut cream.
These Gluten-Free Chocolat Chaud Cupcakes with their fudgy base, French silk mousse, and whipped cream frosting offer a taste of Paris’s rich and romantic culinary heritage. Bon appétit!
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Here is a list of my Baking Equipment Essentials and a list of my favorite Gluten Free Ingredients that are available on Amazon!
