mousse stuffed espresso cupcakes with cappuccino butter cream frosting

Name: Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting
Prep time: 3 h
Cook time: 45 min
Yield: 24
Cuisine: American
Ingredients: ## FOR ESPRESSO INFUSED DEVIL'S FOOD CAKE; 1 1/2 cup(s) unsalted butter, softened; 1 1/4 cup(s) unsweetened coco powder; 1 1/4 cup(s) hot water; 3 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 1 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 2 1/4 cup(s) sugar; 4 large eggs (room temp!); 1 1/4 teaspoon(s) pure vanilla extract; 1 cup(s) sour cream; 1/4 cup(s) espresso powder; ## FOR CHOCOLATE MOUSSE; 5 ounce(s) bitter sweet chocolate, chopped finely; 2 1/2 tablespoon(s) unsalted butter, cubed; 3 - eggs, separated; 1 1/2 cup(s) whipping cream; 1/8 cup(s) sugar; ## FOR CAPPUCCINO BUTTER CREAM FROSTING; 1/2 cup(s) unsalted butter, softened; 16 ounce(s) confectioner's sugar; 2 tablespoon(s) whipping cream; 2 teaspoon(s) vanilla extract; 4 tablespoon(s) cooled cappuccino

(1 RATING)

364 Pinches 3 Photos

Maggie May Schill

Jacksonville, FL

Updated on Sep 19, 2011

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!!

Rate

prep time 3 Hr

cook time 45 Min

method Bake

yield 24 serving(s)

Ingredients

FOR ESPRESSO INFUSED DEVIL'S FOOD CAKE
1 1/2 cups unsalted butter, softened
1 1/4 cups unsweetened coco powder
1 1/4 cups hot water
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/4 cups sugar
4 large eggs (room temp!)
1 1/4 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup espresso powder
FOR CHOCOLATE MOUSSE
5 ounces bitter sweet chocolate, chopped finely
2 1/2 tablespoons unsalted butter, cubed
3 - eggs, separated
1 1/2 cups whipping cream
1/8 cup sugar
FOR CAPPUCCINO BUTTER CREAM FROSTING
1/2 cup unsalted butter, softened
16 ounces confectioner's sugar
2 tablespoons whipping cream
2 teaspoons vanilla extract
4 tablespoons cooled cappuccino

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

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.

Step 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.
Step 3

Frosting Preparation: BEAT IT ALL TOGETHER!!! >:-D
Step 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)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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