Wednesday, January 7, 2009

Chocolate Cupcakes with Espresso Mousse Filling

Day four into my resolution to blog every day in January and I am already exhausted! I think though by the time this month is over I will be better at getting posts up. It is just time consuming; I would love to hear some tricks and tips!

But for now, on to the cupcakes! At first I wasn't too pleased with how these turned out, the cake was too crumbly and the mousse wasn't quite set like I wanted. But, a few hours in the fridge made them turn out perfect.

Chocolate Cupcakes with Espresso Mousse Filling
adapted from the cupcake deck
this recipe makes 18 cupcakes

For the Cupcake:
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, room temperature
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
1/2 cup water

Put the chocolate in a heatproof bowl over, but not touching, a saucepan of barely simmering water. Stir until the chocolate is melted. Remove from the water and set aside to cool to room temperature.

Sift the dry ingredients into a bowl and set aside.

In a stand mixer fit with a paddle attachment, beat the butter and sugar until light and fluffy, stopping occassionally to scrape down the sides. I generally let the mixer go for at least 5 minutes...that's just how I roll. Add in the eggs one at a time, then add the vanilla. On low speed, add in the melted chocolate. Mix in the sour cream until well blended. Add half of the flour mixture, then the water, then the rest of the flour until it is blended.

Fill each cupcake liner 1/2 way full. Bake until a toothpick comes out clean, about 20 minutes. Cool for 10 minutes, then remove the cupcakes from the pan and let cool completely.

For the Mousse Filling:
3/4 cup Chocolate Fudge Topping (recipe below)
1 1/4 cups heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon instant coffee granules

In a stand mixer (again that's how I roll) fit with a wisk attachment, place the cream, sugar and coffee and blend until the coffee dissolves. Beat on medium-high speed until firm peaks form. Add the chocolate and beat until smooth. Place the mousse filling in a plastic bag and set aside.

For the Chocolate Topping:
3/4 cup heavy whipping cream
2 tablespoons unsalted butter, cut into two pieces
1 1/2 cups bittersweet chocolate chips
1/2 teaspoon vanilla extract

In a saucepan, heat the cream and butter over low heat until the butter melts and the cream is hot and the mixture forms tiny bubbles. Remove the pan from the heat, add the chocolate chips and stir to melt. Add the vanilla and continue to stire until all the chocolate has melter. Take 3/4 cup and set aside for the filling. Keep the rest set aside to drizzle on top!

To assemble:

I used a variation of chockylit's cone method. Basically I cut a small hole in the cupcake in the shape of a cone and pulled out some cake. Taking the plastic bag of mousse filling, I cut a small tip in the corner and piped some filling into each cupcake. Then I drizzled a little of the chocolate fudge on each cupcake. Enjoy!!

1 comment:

♥Reeni said...

Those look so amazing!! YUM! I love that scrumptious filling!