I decided it was time for a nice decadent chocolate cupcake – plus I wanted to make my favorite chocolate mousse again and I thought turning it into a filled cupcake would be really delicious. My biggest concern was whether or not the chocolate cupcake itself would be moist and delicious enough to pair with the mousse.
Chocolate Cupcakes : Yield 48 mini cupcakes
From Baking Bites
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 2 tsp instant coffee powder (optional)
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
- Preheat oven to 350F. Line 48 mini muffin cups with paper liners.
- In a large bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients and stir until just combined and no streaks of flour remain.
- Distribute batter evenly into prepared muffin cups, filling each about 3/4 full.
- Bake for 10-12 minutes, until a tester inserted into the center comes out clean. (this is critical – I would say it’s possible that if the cupcakes are a bit gooey looking it would be fine as I baked the cupcakes for 13/14 minutes and they were a bit dry).
- Place cupcakes onto a wire rack to cool completely before frosting.
Chocolate Mousse : Yield 6 individual servings
This is a recipe I adapted from Christy Freeman’s Heavenly Chocolate Mousse at allrecipes. I’m not a huge fan of dark chocolate, so while the original recipe called for all semi sweet chocolate, I used half and half.
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup water
- 2 tablespoons butter (no substitutes!)
- 3 egg yolks
- 2 tablespoons sugar
- 1 1/4 cups heavy whipping cream, whipped (I usually use a heavy whipping cream that contains vanilla, and if I can’t buy one than I add a tablespoon of vanilla to the whipping cream)
This recipe makes a bit more mousse than is necessary in the cupcakes, but I’d rather have a bit more than too little, and you probably need at least roughly 2/3 of this recipe in order to fill and frost all the cupcakes.
Chocolate Ganache : Covers ~96 cupcakes
This recipe is from Joy of Baking, and I definitely had a ton of extra ganache – you could probably halve it and still be fine.
- 1 cup (8 ounces) of semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
- Let the cupcakes cool thoroughly and the core out the center (I use a manual juicer and a chopstick – the chopstick pops the bit of cake that gets stuck in the juicer center out and also serves as a packer to push down any excess cake in the center hole)
- Fill the center hole with mousse using a table knife.
- Frost the top of the cupcake with a small amount of mousse.
- Dip the tops of the cupcakes into the ganache. Hold the cupcakes by the base and dip the top into the ganache until just above the wrapper line.
- Drizzle white or milk chocolate onto the tops of the cupcake for decoration using a spoon.
Everyone really liked these cupcakes – although everyone commented on the decadence. A ton of people came back for seconds. Personally I really liked them but I didn’t feel like the cake was good enough to stand up to the mousse and ganache. Both were excellent, but the cake was only so-so. It really needs a stronger chocolate flavor and moistness in order to really compliment the rest of the cupcake. Definitely a to-make-again recipe in general though.