This super moist dark chocolate mousse cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover the whole dessert with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time.
Chocolate mousse is simple divinity in its own right, but when paired with chocolate cake, it’s downright decadent. And then add chocolate ganache to the mix? Have mercy.
This spectacularly rich chocolate cake is such a personal and reader favorite that I knew I had to include it in my cookbook, Sally’s Baking 101 (which has become a New York Times Best Seller!). The cakes chapter just would not have been complete without it!
It’s actually the first recipe in that chapter, and in the book it’s titled “Chocolate Ganache Cake: 2 Ways,” because I include a second filling option—peanut butter frosting instead of chocolate mousse, just like this recipe for dark chocolate peanut butter cake. Both versions of ganache-topped chocolate layer cakes have received such glowing reviews on my website, I simply couldn’t choose between them… so I found a way to include them both!
This cake basically demands a huge gathering because—trust me—you don’t want to be left alone with its temptation. It WILL call out your name each time you open the refrigerator.
Taunting you.
One reader, Judy, commented: “Don’t make this cake unless you want everyone who has a bite to request that you make it for every special occasion for the rest of time 🙂 I do four layers and follow the recipe exactly, and it has come out perfectly every time. I’ve already made at least ten of these cakes. Fabulous! ★★★★★“
One reader, Cecilia, commented: “OMG! This cake is absolutely divine! It’s a chocolate lover’s dream. The chocolate mousse is heavenly. I made it for my niece’s birthday and ended up making a four-layer cake. There were no leftovers. I don’t need any other chocolate cake recipe. This is it! Definitely the best! ★★★★★“
One reader, Brittney, commented: “This cake turned out amazing! I made it for a birthday party… and it was requested to be the new ‘party cake’! ★★★★★“
3 Parts to Dark Chocolate Mousse Cake
Let’s break down each component of this intensely rich cake:
- Dark Chocolate Cake: This is actually a variation of my tuxedo cake, which originated from my chocolate cake recipe. In recent years, I’ve found that replacing sour cream for some of the buttermilk gives the cake more structure.
- Chocolate Mousse: I researched simplified ways to make a fluffy chocolate mousse filling without the use of eggs or gelatin. This chocolate mousse filling combines real chocolate and homemade whipped cream. Or our whipped frosting would make a wonderful alternative filling if you don’t want to make the chocolate mousse!
- Chocolate Ganache: Top the whole cake with 2 ingredient semi-sweet chocolate ganache. You should be a chocolate ganache pro by now!
Video Tutorial: Chocolate Mousse Cake
Stick-to-the-back-of-your-fork moist. This is every chocolate lover’s dream!
Dark Chocolate Cake
Use this chocolate cake as the starting point. For a sturdier, yet moister crumb, swap some sour cream in for the buttermilk and reduce the hot liquid. The acidity in both sour cream and buttermilk is a must to properly leaven this cake. (If desired, see my posts on Baking Powder vs Baking Soda and Baking with Buttermilk for more information.) This cake has a natural dark chocolate taste, but to deepen that flavor, use a mix of natural cocoa and Hershey’s Special Dark cocoa powder. A touch of espresso powder and hot coffee further enhances the chocolate flavor. The cake will not taste like coffee. Rather, the two add depth to the cake’s chocolate flavor.
- Why hot liquid? The hot liquid encourages the cocoa powder to bloom and dissolve. If you don’t drink coffee, you can use hot water.
You have options! You can make this cake into 2, 3, or 4 layers. I highly recommend 3 or 4 layers because there’s over 4 cups of chocolate mousse to spread inside. You can use 8 inch or 9 inch pans. The bake times are similar, see recipe notes.
A cup of chocolate chips adds even more chocolate flavor. I used 1 cup (180g) of mini semi-sweet chocolate chips in this pictured cake, but left them out in the video. They’re optional, but definitely worth the addition!!
You can also see this exact cake batter baked as three layers in both my chocolate peanut butter cake and chocolate raspberry cake (try one of those next!).
Simplified Chocolate Mousse
The chocolate mousse adds a creamy and light contrast to the dark chocolate layers. You need 6 ingredients:
- Hot Water
- Cocoa Powder – natural or dutch-process
- Melted Chocolate – use two 4-ounce chocolate baking bars found in the baking aisle
- Heavy Cream
- Confectioners’ Sugar
- Vanilla Extract
Whisk the hot water and cocoa powder together. Pour into melted chocolate. The hot water breaks up the chocolate, adding to the airy mousse consistency. Cocoa powder creates additional chocolate flavor. Fold this chocolate mixture into whipped cream—a combination of heavy cream, confectioners’ sugar, and vanilla extract.
Whipped cream + our chocolate mixture. ↑
Fold them together to make our chocolate mousse filling. ↓
Baker’s Tip: The chocolate mousse must chill in the refrigerator before using, so it’s a good idea to make it ahead of time or as the chocolate cake layers are cooling. The mousse is best cold, so I actually recommend serving the cake cold. (Additionally, the cake is much easier to assemble if the mousse is cold!)
By the way, this chocolate mousse also makes for a wonderful alternate filling in homemade eclairs!
Chocolate Ganache
I won’t go into a lot of detail about the chocolate ganache because I have a complete chocolate ganache tutorial for you! Like the chocolate mousse, it’s imperative to use pure chocolate. Wait about 20 minutes for the ganache to thicken before pouring onto the cake.
How to Assemble & Decorate Chocolate Mousse Cake
Chocolate ganache enrobes 4 cake layers and 3 mousse layers. Place bottom cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups of chilled chocolate mousse. Top with 2nd cake layer and another 1.5 cups of mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. (Save a large spoonful of mousse for a thin crumb coat.) Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth it out. Refrigerate cake for at least 1 hour and up to 4 hours. Chocolate mousse is pretty fluffy, so the cake won’t hold its shape unless it’s properly chilled.
Pour ganache on top then run a bench scraper around the sides to smooth it out. You can serve the cake immediately or wait for the chocolate ganache to set. 🙂
What About Cupcakes?
Instead of a big cake, you can make chocolate mousse cupcakes. Use my chocolate cupcakes recipe and halve the chocolate mousse and chocolate ganache recipes below. Fill the cupcakes with chocolate mousse using my Sugar Plum Fairy Cupcakes as an example. Drizzle cooled cupcakes with ganache. Eat your heart out!
You can also use the chocolate mousse instead of pastry cream in homemade mille-feuille!
More Indulgent Chocolate Desserts
- Dark Chocolate Bread Pudding
- German Chocolate Cake
- Flourless Chocolate Cake
- Black Forest Cake
- Chocolate Lava Cakes
- Chocolate Mousse Pie
- Mint Chocolate Cake
Dark Chocolate Mousse Cake
- Prep Time: 2 hours, 30 minutes (includes chilling)
- Cook Time: 25 minutes
- Total Time: 5 hours, 55 minutes (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This super moist dark chocolate cake combines unsweetened natural cocoa powder and dark cocoa powder for an extra rich flavor. Fill the cake with a simplified chocolate mousse and cover it with semi-sweet chocolate ganache. If needed, you can prepare the ganache and mousse ahead of time (see Notes). This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 and 3/4 cups (350g) granulated sugar
- 3/4 cup (64g) unsweetened natural cocoa powder* (see Notes)
- 2 teaspoons espresso powder (optional)*
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1/2 cup (113g/120ml) vegetable oil
- 2 large eggs, at room temperature
- 1/2 cup (120g/ml) buttermilk, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) hot water or black coffee*
- 1 cup (170g) semi-sweet mini chocolate chips tossed in 1 Tbsp flour (optional)
Chocolate Mousse
- 1/2 cup (120g/ml) hot water
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped*
- 2 cups (480g/ml) heavy cream, cold
- 2 Tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Chocolate Ganache
- 8 ounces (226g) quality semi-sweet chocolate, finely chopped
- 1 cup (240g/ml) heavy cream
- optional, for garnish: fresh berries and/or chocolate shavings
Instructions
- Preheat the oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: In a large bowl, whisk the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt together. Set aside.
- In another large bowl using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the sour cream, oil, and eggs together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the dry ingredients into the wet ingredients, add the hot water/coffee, and whisk or beat on low speed until combined. Fold in the floured mini chocolate chips, if using. Divide the batter evenly among the prepared pans.
- Bake for 19–23 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes may slightly sink in the middle as they cool—that’s expected.
- Make the chocolate mousse: In a small bowl, whisk the hot water and cocoa powder together until smooth. Melt the chopped chocolate in a double boiler or use the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Microwave for 20-second increments, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into the melted chocolate and stir until thick and smooth. Set aside. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate mixture and gently fold together with a spatula. Do not overmix, as this could deflate it. Cover the mousse and refrigerate for at least 2 hours or up to 2 days. Makes about 4.5 cups (about 900g).
- Assemble the cake before preparing chocolate ganache: First, level the cakes (if needed): using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups (200g) of chocolate mousse. Top with the second layer, upside down, and evenly cover the top with the same amount of chocolate mousse. Top with the third cake layer, right side up, and again cover with the same amount of mousse. Top with final cake layer. Spread the remaining mousse on top and around the sides of the cake as a crumb coat. Run a bench scraper around the cake to smooth out the sides. Refrigerate for at least 1 hour and up to 4 hours. Prepare the ganache while the cake is chilling.
- Make the chocolate ganache: Place the chocolate in a medium heat-proof bowl. In a small saucepan, heat the cream over medium heat just until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour the warm cream over the chocolate and let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small spatula, slowly stir until the chocolate has melted and the mixture is smooth. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Refrigerate the ganache for at least 30 minutes or up to 1 hour to thicken.
- Pour/spoon the thickened ganache on the chilled cake. Smooth the top and sides with an icing spatula. Top with optional garnish such as fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered, for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make mousse filling, then continue with step 6. You can prepare the chocolate mousse in advance. See step 5. You can also prepare the chocolate ganache ahead of time too. Refrigerate prepared ganache for up to 3 days. Bring to room temperature before spreading onto cake. You can freeze cake for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. See How to Freeze Cakes for more information.
- Special Tools (affiliate links): 8-inch Round Cake Pans or 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Double Boiler | Cake Stand or Cake Turntable | Large Icing Spatula | Bench Scraper | Cake Carrier (for storage)
- 3-Layer Cake: You can also prepare this as a 3-layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 24–26 minutes or until a toothpick inserted in the center comes out clean. Use about 2 cups of chocolate mousse between each layer.
- Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the baking aisle at many grocery stores or online. If coffee isn’t your thing, you can leave out the espresso powder and use hot water instead of the hot coffee.
- Cocoa Powder: For the best dark chocolate flavor in the cake, I recommend using a blend of unsweetened natural cocoa powder (1/4 cup; 21g) and Hershey’s “Special Dark” cocoa powder (1/2 cup; 43g). Hershey’s Special Dark is actually a mix of natural cocoa powder (an acid) and Dutch-process cocoa powder (a base) and it worked fine in this recipe. This recipe needs acidic natural cocoa powder, so do not use ALL Dutch-process cocoa powder. For best results, use 3/4 cup (64g) natural or the blend of natural/Special Dark I used. For the chocolate mousse, you can use either unsweetened natural or Dutch-process cocoa powder (or the Hershey’s Special Dark).
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room-temperature ingredients are important. Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Chocolate in Mousse & Ganache: Mousse & ganache will only set if the correct chocolate is used. You can use high-quality chocolate chips if needed (I prefer Ghirardelli semi-sweet chocolate chips), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4-ounce (113g) bars. I like Baker’s or Ghirardelli brands.
Reader Comments and Reviews
Hi. I made this cake twice already. I love it. Can I use the same thing to make a Swiss roll? I like everything but the chocolate garnarsh is too much work and too much chocolate for me. Thus I think a Swiss roll version would be great.
Hi Susana, I’m so happy you love this cake! For a Swiss roll I recommend using my Chocolate Cake Roll (Swiss Roll) recipe.
I made this cake for my birthday, it’s my new favorite cake. I made it a 3 layer cake it was tall. I did get to share it with 2 of my son’s and family not getting to close to any of them. My oldest son and grandchildren brought me a lemon cake they took home a giant slice of my cake. Granddaughters said I need to make it again they loved it. When we all can be together and my Dad can come to town I will make it again with my 12 inch cake pans, only 2 layers. Each layer takes 1 1/2 recipes. need a large cake for 15 people with some leftovers.
This is my favorite chocolate cake! It was incredible! I also like that it doesn’t have buttercream, because that makes it easier to ice.
Hi Sally. I made chocolate mousse today using Semi sweet Ghirardelli baking bars, Hershey’s cocoa powder and heavy cream. Whipping cream was medium peaks but when I poured the melted chocolate+hot cocoa mixture to it, it became watery when compared to what I saw in your video. Should I make another batch of it or is there a way to fix it?
Chilling it should help re-solidify it. Were you sure to use heavy cream/heavy whipping cream? (Simply “whipping cream” contains less fat and I don’t recommend it.)
Thanks Sally for the quick response. I did use heavy whipping cream. It did solidify after I put it in the fridge. But when I am assembling the cake should I let the mousse cool down to room temperature? May be it will become watery with temperature difference?
My cake came out amazing a few days ago! Big hit! I plan on making this again for an anniversary. What would the baking time be if I use (4) 10X2 pans? Will I have enough batter? Should I use (3) instead? Thank you!
Hi Seth, I’m so glad you enjoyed this cake! There isn’t enough batter here for four 10-inch pans. You can see my post on Cake Pan Sizes and Conversions to help you figure out how much batter you would need.
Hi Sally,
Love love the recipe. Cake is the just perfect but only one think it turned out bit salty , I am guessing from the taste its from baking soda. I used everything as per the recipe.
Thankyou
Oh wow was this good! Due to so many bakeries and stores have been shut and I couldn’t get my son a birthday cake. We made this cake and then piped your butter cream frosting to decorate it. Was worried the flavors would clash but it was amazing. I don’t really like cake (weird I know) but this was amazing! Better than bakery cakes! I accidentally only bought 2 bars of bakers chocolate instead of 4 so I used one and chocolate chips for the mousse and ganache and luckily it worked perfectly. We already have plans to make this cake with raspberries on top or use the mousse in something else! Thanks for your easy to follow recipes!
I’m not a baker at all and this was the first cake I’ve made, let alone from scratch. The recipe was easy enough to follow and yielded great results! As a new baker I baked 3 layered chocolate cake filled with ganache and frosted with whipped ganache. I made this for Easter Sunday and it was a hit! As a chocolate lover, this was the best chocolate cake I’ve ever had. Thank you Sally!
Thanks for answering so fast! We just had this delicious cake for my dads birthday and I’d just like to say, WOW your amazing! I’m in awe about what is sitting in front of me! This is my first non-falling apart cake and my dad loved it! It’s better then any chocolate cake I’ve ever had and my dad agrees! Thank you so much for this recipe and for answering my comments and questions!
Hi! I’d like to make a mocha mousse for this cake (in the same vein as the mocha whipped cream from your flourless chocolate cake recipe). Do I just add a teaspoon of espresso powder to the mousse ingredients? Or does anything else need to be adjusted?
Also, do you get the espresso powder from the baking aisle, or is it just straight ground espresso from the coffee aisle?
Hi Crystal, you can add espresso powder to the mousse for a little coffee flavor. You can usually find it in the coffee aisle.
Hope you are safe and well. I am planning to bake the cake tomorrow, one day ahead… I couldnt find buttermilk at my grocery store, may I replace it with almond milk? If so, would it be still fine to leave it in the fridge oVernight?
Hi Nancy, in a pinch, you can use nondairy milk as the DIY buttermilk substitute described in the recipe note.
This recipe looks amazing! I’ll be making this in a few days. Question, do you use conventional bake for all 4 pans? I’ve never baked more than 2 pans at once…I know placement in the oven is crucial.
Hi Seth, I do use the conventional setting on my oven for all of my baked goods. If you can’t fit all 4 pans on one rack in your oven you can place them on different racks and rotate half way through. Likewise, if you know your oven has hotspots you can rotate the position of the pans part way through baking. Enjoy the cake!
Made this recipe today and it was delicious. The cake is moist and the mouse is decadent. The only thing that would have made the recipe better would have been to list the weight of the batter in each if the four pans.
Hello. I’ve never baked a cake before but my sons bday is two days away and we are on lockdown so I want to give this great sounding recipe a try. My question is, I have a 4 pack of rectangular pans that are 10 inch x 4 in x 3/4 inch deep. Are the pans too small for this recipe? Thanks
Hi Don, this batter could likely fit in two of those pans but I recommend using my Cake Pan Sizes and Conversions post to determine the best substitution.
Hi I was bored being locked down and found your recipe. I didn’t have strawberries to decorate but trust me the cake came out so well and the family is enjoying it. Thanks for sharing your recipes. Appreciate it.
great recipe. It was a hit and the birthday girl loved it!
Hi Sally
I am planning to make this cake for my wife’s birthday in few days. trouble is i only have one cake baking tray. Someone above in the comments suggested pouring all batter in the tray and then cutting it when ready and you said it is not a good idea. Is it ok if i bake each layer one after another. what will happen to the batter if you leave it for long period of time (4th layer will be baked 2-2.5 hours after everything is mixed together). would that affect the sponges?
Many thanks
Hi Peter, I’m happy to help. You can let the unused batter sit at room temperature, covered, until the cake pan is ready to use again. Baking right away would be ideal for the cake’s texture, but this is the only way if you only have 1 pan.
Hi Sally! I would like to use this recipe but use a chocolate cake instead of this dark chocolate cake. Will the mousse and ganache taste good with a standard chocolate cake?
Yes, they would still be delicious!
Hi! I was thinking of using the chocolate mousse to do a crumb coat for a “naked cake” effect and then using the ganache to do a chocolate drip rather than coating the cake in the ganache. Do you think this would work well, or should I use icing rather than the mousse to created the naked look?
Hi Hannah, The mousse will work for this. Enjoy!
It’s was soo good my kids loved it and it was so easy to make
One of the best cakes I’ve ever made. Made this for my dad’s 60th. He was very impressed and it tasted amazing. Everything about it is great. Substituted the espresso powder for Green and Black’s cocoa powder and the coffee for Earl Grey tea – not a coffee person! Homemade buttermilk (not that common in UK). Unbelievably scrumptious! Every aspect was superb. Thanks a lot!
Oh my how you inspire me! I made this cake yesterday, I bake something for the office every week, and try so many of your recipes! This cake is sooooo good. I have made and had good cake before, but this is a whole other level of creamy chocolatey goodness. Thank you for sharing this one!
I loved it. I have finally found my go to chocolate cake receipe. So moist and delicious. I need to however work on my presentation skills. My mousse came out a little soft but thats because I was scared to over whip it.
I am planning to assemble the cake (cake and mousse) and refrigerate it overnight. The next day I will be making the ganache and pouring over the cake. My question is, should I pour the ganache over refrigerated cake or room-temperature cake. My concern is that since the heavy cream will be warm, it will “melt” the cake. Thanks!
Hi Carolina, I always recommend pouring the ganache over a cold cake. Additionally you should let your ganache sit at room temperature for about 20 minutes to cool down so it won’t be super hot when it’s poured over the cake Enjoy!
Hi Sally….was wondering if this cake would hold under fondant
Shouldn’t be a problem!
I want to use this to make tea cakes/petit fours. To make it sturdier, should I replace all the buttermilk with sour cream, or just part of the buttermilk? I noticed it already calls for some sour cream. How much should I reduce the hot coffee by?
Hi Megan! You can try replacing all of the buttermilk with extra sour cream to make a denser cake. No need to replace or reduce the hot liquid.
I made this cake for my birthday. It was absolutely delicious!!! I just made the mousse as the icing, and covered with berries. Super rich, chocolately and simple to make. Best chocolate cake I have made!
Sally-
Thank you for such an outstanding recipe and thorough directions. I made the cake for Christmas Eve dinner and everyone loved it!!! I will definitely be making it again….I find myself longing for a piece on a daily basis – haha!
Mary
Hi Sally,
I have only one egg to use, can I substitute anything else for the other egg?
Thankyou
Hi Sally,
Am I able to use this recipe for cupcakes? Or is the cake so moist that it will have trouble sticking to the liners?
Hi Tori, I recommend using my chocolate cupcakes recipe and halve the chocolate mousse and chocolate ganache recipes. See the paragraph above called “What about Cupcakes?” for the full directions!