Real Recipes From Real Home Cooks ®

mousse stuffed espresso cupcakes with cappuccino butter cream frosting

(1 rating)
Recipe by
Maggie May Schill
Jacksonville, FL

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!!

(1 rating)
yield 24 serving(s)
prep time 3 Hr
cook time 45 Min
method Bake

Ingredients For mousse stuffed espresso cupcakes with cappuccino butter cream frosting

  • 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
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 2 1/4 c
  • 4 lg
    eggs (room temp!)
  • 1 1/4 tsp
    pure vanilla extract
  • 1 c
    sour cream
  • 1/4 c
    espresso powder
  • 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
  • 1/2 c
    unsalted butter, softened
  • 16 oz
    confectioner's sugar
  • 2 Tbsp
    whipping cream
  • 2 tsp
    vanilla extract
  • 4 Tbsp
    cooled cappuccino

How To Make mousse stuffed espresso cupcakes with cappuccino butter cream frosting

  • 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)