Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting

Maggie May Schill

By
@NakedMaggie

This recipe was made at a request. My friend Ann saw on the Food Network some one had made a coffee flavored chocolate cake with some sort of cappuccino frosting. She requested that I make her those cup cakes, however I searched the Food Network's site and couldn't find the recipe she was talking about! So, I ended my search and decided to experiment and see if I could make my own recipe based off of her request. The below recipe is my (gooey) take on the random recipe described to me by Ann at 9 pm on a random weekend night.
ENJOY!!


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Comments:

Serves:

24

Prep:

3 Hr

Cook:

45 Min

Method:

Bake

Ingredients

FOR ESPRESSO INFUSED DEVIL'S FOOD CAKE

1 1/2 c
unsalted butter, softened
1 1/4 c
unsweetened coco powder
1 1/4 c
hot water
3 c
all-purpose flour
1/4 tsp
salt
1 tsp
baking soda
1 tsp
baking powder
2 1/4 c
sugar
4 large
eggs (room temp!)
1 1/4 tsp
pure vanilla extract
1 c
sour cream
1/4 c
espresso powder

FOR CHOCOLATE MOUSSE

5 oz
bitter sweet chocolate, chopped finely
2 1/2 Tbsp
unsalted butter, cubed
3
eggs, separated
1 1/2 c
whipping cream
1/8 c
sugar

FOR CAPPUCCINO BUTTER CREAM FROSTING

1/2 c
unsalted butter, softened
16 oz
confectioner's sugar
2 Tbsp
whipping cream
2 tsp
vanilla extract
4 Tbsp
cooled cappuccino

Directions Step-By-Step

1
Cake Preparation:

1-Preheat oven to 350'F
2-whisk together cocoa powder, espresso powder and hot water
3-sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.
4-heat sauce pan over medium heat
once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated
5-Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing.
6-Add eggs, one at a time, making sure each is fully mixed in before adding the next.
7-With mixer on low, add flour mixture in 2 batches, adding the sour cream in between the two batches.
8-Beat until completely combined, but do not over work the batter! Devil's Food should be dense, not airy like Angel's Food.
9-Add batter to cupcake cups and bake for about 20 minutes, or until comes out clean.
2
Preparation for Mousse:

1- Whip cream until peaked. Refrigerate for 1 hour.
2- Melt chocolate over medium heat in a double boiler. Once completely melted pour melted chocolate over butter. Once butter is melted add your espresso and mix completely.
3- Beat egg whites into soft peaks, while adding sugar gradually.
4- Stir yolks into melted chocolate. Mix completely.
5- Fold in a 3rd of your cooled whipped cream, then fold into half your egg whites. Alternate folding in cream and egg whites until completely incorporated.
6-Chill for 2 hours.
3
Frosting Preparation:

BEAT IT ALL TOGETHER!!! >:-D
4
Assembly time!!!

1-Once cupcakes are cooled, core them with a paring knife or cupcake corer. If you are using a pairing knife, be sure to not remove more than a little less than an inch deep worth of core from the cakes.
2-Spoon your chilled mousse down the hollowed out cupcake cores. Pack loosely, as to not damage your cakes. Spread excess mousse over the cake as a dirty frost.
4-With a pastry bag, or frosting gun, cover up the hole in the cakes with your cappuccino butter cream.
5-Dust with espresso powder to garnish. (optional)

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Dietary Needs: Vegetarian
Collection: Go Bold with Butter
Other Tag: For Kids