It has everything I desire in a cupcake, and more:
- A light, fluffy yet moist and extremely rich chocolatey cupcake
- A luscious, silken chocolate ganache icing on top
- And a surprise - a creamy chocolate mousse center that gives your tastebuds a huge coffee and Kahlua hit as you bite unsuspectingly into it.
|Note: Chilling the cupcakes lets the mousse firm up to the proper consistency, but I couldn't wait!|
Each of the three batches I've made have turned out consistently amazing and have drawn rave reviews from my panel of testers. :)
The recipe for the chocolate cupcake and chocolate ganache is adapted from Stef's 'Better than Sex Cupcakes: Chocolate Times Five'. The mousse recipe is my own.
- All ingredients at room temperature
- Use a very light hand when mixing the cupcake batter.
- Do NOT overmix
(makes 16 regular cupcakes)
1/2 cup (1 stick) butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
- Preheat oven to 350 degrees.
- Beat butter with sugar till light and fluffy, and a pale yellow color (3 minutes).
- Add eggs one at a time, beating until well combined. Beat in the vanilla essence. (1 minute)
- Mix the flour, baking powder, baking soda, salt, cocoa powder in a small bowl. Then sieve the dry ingredients into another bowl to help aerate it.
- Add three heaping tablespoons of the dry ingredients to the butter mixture, sprinkling it evenly over the top of the butter mixture. Use a spatula to gently fold the flour into the butter. Mix until just combined.
- Add about four tablespoons of milk to the batter mix. Use a spatula to gently fold the milk into the batter. Mix until just combined.
- Alternate between dry and wet ingredients, making sure to finish with the dry ingredients.
- Scoop batter into cupcake liners about 1/2 full (don't overfill).
- Bake for 22 minutes or until tester comes out clean.
- Leave to cool while making the mousse.
|Moist and airy - a fine crumb despite using organic all-purpose flour|
Chocolate Coffee Kahlua Mousse
2 tablespoons whipping cream
1/4 cup semi-sweet chocolate chips
2 tablespoons instant coffee
1/2 teaspoon gelatin
2 tablespoons warm water
1/2 cup whipping cream
3 tablespoons Kahlua
- Place the 2 tablespoons of whipping cream, chocolate chips and coffee in a small bowl held over heated water in a pot. Stir until the chocolate chips have just melted, then remove from heat.
- In a small cup, dissolve the gelatin in the water and set aside.
- Whip the 1/2 cup of whipping cream until firm peaks form.
- Using a whisk, incorporate the (still liquid-y) gelatin mixture into the melted chocolate. Whisk well.
- Gently fold the chocolate mixture into the whipped cream.
- Chill in fridge while making the ganache.
3 oz bittersweet chocolate pieces
1/3 cup heavy cream
- Melt chocolate in a small bowl held over heated water in a pot.
- When chocolate is melted, add cream and stir until combined and smooth.
- Cool slightly till slightly thicker in consistency before use.
Assembling the Cupcakes
- Using a cupcake corer ($5 on Amazon), extract the center of the cupcake. You can also use a knife but this will be more time-consuming.
- Spoon the mousse into the cored cupcakes, filling all the way to the top. I like to pipe the mousse filling instead.
- Pour the ganache over the cupcake, coating the top evenly.
- Serve chilled or at room temperature.
I would love to know if your cuppies turned out or if you have a favorite chocolate cupcake recipe to share. Please do leave a comment!