Mocha Mousse Espresso Cupcakes~Robynne

Recipe Rating:	2 Ratings5
Categories:	Cakes, Puddings, Candies, Chocolate, Quick & Easy
Keywords:	mocha, Buttercream, mousse, espresso
Serves:	24-28
Prep Time:	20 Min
Cook Time:	15 Min

Ingredients

CUPCAKES
1 box	duncan hines dark chocolate fudge cake mix (or whatever mix you prefer)
MOCHA MOUSSE FILLING
3.9 oz	box of instant chocolate pudding
2 tsp	mexican vanilla
1-2 tsp	espresso powder, instant
2 c	heavy whipping cream
ESPRESSO BUTTER CREAM FROSTING
1 c	butter, softened
3 c	powdered sugar
2-4 tsp	espresso powder, instant (taste as you go until the coffee flavor is perfect for you)
1/2 tsp	butter flavor extract
2 Tbsp	half and half
1/8 tsp	cream of tartar
1/8 tsp	salt (or more to taste)
	note: i made extra frosting for a generous amount for each cupcake.
GARNISH
	dark chocolate espresso bean
	chocolate sprinkles

Pinched by WyldPony, and 246 more.

Robynne Glenn

Well Seasoned

Lake Arrowhead, CA

GypsySpyce

Member Since Aug 2011

Robynne's Notes:

Coffee and Chocolate Lovers Rejoice! There is no better pairing in my opinion, and if you share my affection, you will love these cupcakes!

Directions

Prepare and bake cake as directed on box. Allow to cool completely.

While cupcakes are cooling, add espresso powder to vanilla and let it dissolve. Mix the mousse ingredients together with a hand mixer until ingredients are incorporated and filling is creamy. Spoon mousse into a ziploc bag and seal. Refrigerate until ready to fill cupcakes.

When cupcakes are cool, take a paring knife and cut a circle in the top of the cupcake and gently lift and remove circle. Cut a bottom corner of the ziploc bag filled with mousse and squeeze mousse into the hole you made in the cupcakes. Place circle back on top of the filling. Don't worry that it stick up, you will never see it under the frosting. Do this to all the cupcakes. I had some pudding left over.

Dissolve espresso powder in vanilla. Combine frosting ingredients in a large bowl. Begin mixing on low speed until combined. Whip the frosting on high until fluffy and holds it's shape when peaks are formed. Be sure to taste the frosting, adding more espresso powder/vanilla as needed.

Frost cupcakes and top with chocolate sprinkles and espresso bean.

Comments

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Christine... SuperMom77

Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
Kiss the Chef

Robynne Glenn GypsySpyce

Robynne Glenn [GypsySpyce] has shared this recipe with discussion groups:
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Semi-Homemade!!

c g coffeecup

Apr 29, 2012

this sounds wonderful and so mouth watering. will have to do this for the fourth of july party. of course, i can;t wait that long so next week sounds good. thank you for all the coffee lovers in the world

Robynne Glenn GypsySpyce

Apr 29, 2012

Thank you, Christine for sharing with your group. Char, please let me know how you like them. It took me a little time to get the espresso flavor just right, but it was well worth the effort.

Jean Campbell gwashington1961

Apr 30, 2012

Robynne this is a wonderful recipe for a coffee loving friend's birthday party! Of course I will have to test it a time or two, just to get the flavor right. I have studied the photo you submitted. Did you you use something special to apply the Buttercream? It is so pretty. It's not wavy as with a knife. Did you pipe it? Thanks for sharing this recipe. LOL :-)

Robynne Glenn GypsySpyce

Apr 30, 2012

Thank you, Jean! My son told me that this cupcake reminds him of his favorite Java Chip ice cream, and for him that is high praise! I know you will love it if you are a big coffee fan too. Yes, I pipe all my frostings and believe I used a Wilton 1M tip on this cupcake; it is my favorite tip for cupcakes.

Robynne Glenn GypsySpyce

I shared a photo of this recipe.