Mocha Cupcakes with Chocolate Mousse Frosting
Chocolate Mousse Frosting
230 g (8 ounces) bittersweet chocolate
43 g (3 tablespoons) caster (superfine granules) sugar
2 tablespoons water
4 large egg yolks, room temperature
355 ml (12 ounces) heavy cream, 35%, cold
Directions:
1. In a heatproof bowl set over a pan of just simmering water melt chocolate on low heat stirring until smooth, set-aside to cool slightly.
2. In a small saucepan bring sugar and water to a boil over high heat stirring until sugar is dissolved. Attach thermometer to side of saucepan and continue cooking without stirring.
3. Meanwhile, using a hand-held electric mixer beat yolks until pale and creamy. When sugar syrup reaches 117° C (243° F) remove from heat immediately; remove thermometer. With mixer running drizzle the syrup onto the yolks and beat on high speed until mixture is light, thick and cooled to 35° C (95° F), 3 to 5 minutes.
4. Add the melted chocolate to the pasta a bomba (yolk mixture) and stir to well combine.
5. In the bowl of an electric stand mixer fitted with the whip attachment beat cream, on high speed, to medium peaks.
6. Whisk one-third of the whipped cream into the chocolate mixture. Gently fold one-half of the remaining whipped cream into the chocolate mixture. Gently fold in remaining whipped cream.
7. Pass mousse through a fine mesh sieve into a medium-sized bowl. Cover and refrigerate until mousse is firm enough to pipe onto the cupcakes.
Mocha Cupcakes
59 g (½ cup) unsweetened Dutch-process cocoa powder
113 g (1 cup + 2 tablespoons) cake flour
¾ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1 teaspoon instant espresso powder
90 ml (¼ cup + 2 tablespoons) freshly brewed espresso
113 g (½ cup) unsalted butter, room temperature
113 g (½ cup) caster (superfine granules) sugar
50 g (¼ cup) golden yellow (light brown) sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
120 ml (½ cup) buttermilk
71 g (2½ ounces) bittersweet chocolate, 60%, melted and slightly cooled
Directions:
1. Preheat oven to 180 ° C (350° F). Line standard muffin tin with paper liners.
2. Using a fine mesh sieve sift cocoa (twice) onto a large sheet of baking paper. Sift cocoa for the third time into a bowl. Add flour, baking powder, baking soda and salt; whisk to well combine.
3. Dissolve espresso powder into brewed espresso, set-aside.
4. In a heatproof bowl set over a pan of just simmering water melt chocolate on low heat stirring until chocolate is smooth, set-aside allowing chocolate to cool slightly.
5. In bowl of an electric stand mixer fitted with paddle attachment beat butter on medium-high speed until creamy. Add the caster sugar, yellow sugar and eggs; beat on medium-high speed, scraping down sides and bottom of bowl as needed, until fluffy.
6. Reduce mixer speed to low. Add flour mixture in three additions, alternating with buttermilk in two additions (beginning and ending with flour), and beating until just combined after each addition.
7. Add espresso mixture, melted chocolate and vanilla; beat on low speed until smooth.
8. Divide batter evenly between lined muffin cups, filling each three-quarters full.
9. Bake, rotating tins halfway through baking time, until a cake tester inserted in centres comes out with a few moist crumbs attached, about 18 minutes.
10. Transfer tin to wire rack; allow cupcakes to cool completely in tin before removing.
11. Cupcakes can be stored, unfrosted, at room temperature for up to 3 days or in the freezer for up to two months.
Assembling Mocha Cupcakes with Chocolate Mousse Frosting:
1. Transfer mousse to a large pastry bag fitted with a decorative tip (i.e. Wilton 1M).
2. Hold tip about 6-mm (¼-inch) above cupcake top at a 90° angle. Pipe a spiral of frosting beginning in the centre and working outward to the edge of the cupcake. Stop pressure and pull tip away.
3. Pipe a second, smaller, spiral on top of the first spiral. Again stop pressure and pull tip away.
4. Pipe a final, smaller, spiral on top of the second spiral. Again stop pressure and pull tip away.
