Friday, January 14, 2011

Chocolate Mousse Cupcakes

I can't even begin to tell you how incredibly delicious these are.

These are chocolate sour cream cupcakes filled with a sort of ganache whipped cream, topped with ganache. It's incredible.

I got the recipe from a new cupcake bookcalled Cupcakes by Elinor Klivans that Garrick got me for Christmas :)

Chocolate Sour Cream Cupcake Batter
(Makes 18 regular cupcakes)

3 oz unsweetened chocolate, chopped
1 cup unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter at room temp.
1 1/4 cups sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup water

1. Melt the chocolate in a double boiler or in 15 second intervals in the microwave. Set aside to cool slightly.
2. Sift the dry ingredients together.
3. Cream the butter and sugar together with an electric mixer until it is blended and creamy.
4. On low speed, mix in the melted chocolate.
5. Add the eggs one at a time until each is blended into the batter. Add the vanilla and beat until the mixture is creamy and the color has lightened slightly.
6. Mix in the sour cream until no streaks remain.
7. On low speed, add half the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it's incorporated and the batter looks smooth.
8. Divide the batter among 18 cupcake cups.
Bake at 350 for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Chocolate Fudge Sauce
3/4 cup heavy cream
2 Tbsp unsalted butter, cut into 2 pieces
9 oz (1 1/2 cups) semi-sweet chocolate chips
1/2 tsp vanilla extract

1. In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter has melted. Do not let it boil. Remove the pan from the heat, add the chocolate chips and let them sit in the hot cream for about 30 seconds. Add the vanilla and whisk the sauce until it is smooth and all the chocolate has melted.

3/4 cup Chocolate Fudge Sauce at room temp but pourable
1 1/4 cups heavy cream
2 Tbsp sugar
1 tsp instant coffee granules

1. Using an electric mixer, beat the cream, sugar, and coffee granules on low speed until the coffee dissolves. Then beat on medium-high speed until firm peaks form.
2. Whisk about 1 cup of the whipped cream into the chocolate sauce until no white streaks remain. Use a rubber spatula to fold in the remaining whipped cream.

To assemble:
1. Bake the cupcakes and let them cool. Make the chocolate sauce and filling while they bake.
2. Cup the tops off of the cupcakes, and spoon or ice cream scoop or pipe some filling onto each cupcake (about 1/4 cup per cupcake). Replace the tops of the cupcakes.
3. Use the remaining chocolate sauce as a "frosting." Just spoon and spread the sauce on the tops of each cupcake.

Refrigerate to firm the chocolate topping, and serve cold. Cover and refrigerate remaining cupcakes for up to 2 days.

I made these for my grandma for her birthday (hence the candles), and I can honestly say that they were probably the best cupcakes I've ever eaten. I know it looks like a lot of work but it is sooooo worth it.

I wish I had more :(

No comments:

Post a Comment