Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting
Maggie May Schill
FOR ESPRESSO INFUSED DEVIL'S FOOD CAKE
1 1/2 cunsalted butter, softened
1 1/4 cunsweetened coco powder
1 1/4 chot water
3 call-purpose flour
1 tspbaking soda
1 tspbaking powder
2 1/4 csugar
4 largeeggs (room temp!)
1 1/4 tsppure vanilla extract
1 csour cream
1/4 cespresso powder
FOR CHOCOLATE MOUSSE
5 ozbitter sweet chocolate, chopped finely
2 1/2 Tbspunsalted butter, cubed
1 1/2 cwhipping cream
FOR CAPPUCCINO BUTTER CREAM FROSTING
1/2 cunsalted butter, softened
16 ozconfectioner's sugar
2 Tbspwhipping cream
2 tspvanilla extract
4 Tbspcooled cappuccino
How to Make Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting
- 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.
- 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.
- 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)