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1
Make the cupcakes.
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2
Position a rack in the middle of the oven.
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3
Preheat the oven to 350F.
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4
Line 12 muffin tin cups with paper cupcake liners.
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5
Fill each liner with a generous 1/3 cup of batter (about 6 tablespoons), to just below the top of the liner.
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6
Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes.
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7
Cool the cupcakes for 10 minutes in the pan on a wire rack.
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8
Use a small knife to loosen any tops that might have stuck to the top of the pan.
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9
Carefully place the wire rack on top of the cupcakes in their pan.
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10
Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack.
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11
Turn the cupcakes top side up to cool completely.
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12
Frost the cupcakes.
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13
Use a sharp knife to slice the top (about a 3/8-inch-thick slice) off each cupcake, and place the tops right side up on a wire rack.
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14
Place the cupcake bottoms on a serving platter; set aside.
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15
Spread 1 tablespoon of the warm chocolate sauce over each top.
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16
Let sit until the sauce is firm.
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17
Make the filling.
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18
Put the chocolate sauce in a large bowl; set aside.
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19
In a large bowl, using an electric mixer on low speed, beat the cream, powdered sugar, and coffee granules until the coffee dissolves, about 1 minute.
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20
Beat on medium-high speed until firm peaks form.
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21
Whisk about 1 cup of the whipped cream into the chocolate sauce until no white streaks remain.
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22
Use a rubber spatula to fold in the remaining whipped cream.
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23
Using an ice cream scoop with a 1/4-Cup capacity (which works best to form a smooth edge) or a large spoon, place a scoop of mousse on each cupcake bottom.
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24
Using a wide metal spatula, carefully place the cupcake tops on top of the mousse.
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25
Refrigerate to firm the chocolate topping, then cover and keep refrigerated.
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26
Serve cold.
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27
The cupcakes can be refrigerated for up to 2 days.
