Project Runway Party, Chocolate Cupcakes & Raspberry Mousse Frosting

Please note, this recipe will take some time since mousse needs to set in the refrigerator. Total time can be up to 3 hours. It is SO WORTH the time tough!
Total Time 3 hours
Servings 12 cupcakes


  • Chocolate Cupcakes:
  • 1 1/2 cups of flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup of sugar
  • 2 eggs
  • 4 oz baking chocolate semi sweet bar (I prefer Ghirardelli)
  • 3/4 cup vegetable oil
  • 2/3 cup of milk + 1 tbs
  • Raspberry Mousse Frosting:
  • 2 Tablespoons powdered gelatin unflavored
  • 1/2 cup cold water
  • 2 cups of raspberries
  • 1 tbs lemon juice
  • 3/4 cup sugar
  • 2 cups heavy cream


  1. Preheat the oven to 350 and line the muffin pan with cupcake lines.
  2. Prepare all the ingredients and have them ready before starting the batter.
  3. Sift the flour, baking powder and salt together and set aside.
  4. Break up the chocolate bar and melt it with butter in the microwave at half power for about a minute, stirring every 20 seconds.
  5. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
  6. Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined.
  7. Drizzle in the melted chocolate.
  8. Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients.
  9. Divide the batter between the cupcake cups, filling about 3/4 way up.
  10. Bake for 18-20 minutes. Do a toothpick test to make sure they are done.
  11. Cool before frosting
  12. Raspberry Mousse Frosting:
  13. Start by making raspberry puree. In a small sauce pan, combine raspberries, lemon juice and sugar. Cook on medium heat until the raspberries give out juice. Mash the berries with a wooden spoon and bring to boil. Strain the mixture through a fine strainer to remove the seeds and solids.
  14. Place your metal bowl from the electric mixer and the whisk attachment (or a regular metal bowl and the beaters) in the freezer for 10-15 minutes. Make sure that your heavy whipping cream is cold.
  15. Add the heavy whipping cream to the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly, add the sugar. Beat until stiff peaks appear (don't walk away far.) Refrigerate until ready to use.
  16. Combine cold water and gelatin, stir well. Let sit for 5 minutes until all the gelatin has absorbed the water and become translucent.
  17. In a small sauce pot, combine the gelatin and raspberry puree. Heat through on medium heat, while stirring constantly, until all melted and combined.
  18. Take off heat and cool for a few minutes.
  19. Fold in half of the whipped cream until smooth. Then, carefully fold in the remaining cream until all smoothly combined.
  20. Refrigerate for about an hour until starts to mold. Transfer some mousse into a piping bag and frost the cool cupcakes.

Recipe Notes

Recipe from Lyuba @