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Category: Cupcakes
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 eggs
1 3/4 cups sugar
1/2 cup vegetable oil
1 tsp vanilla
1 1/4 cups strong brewed coffee, cooled
Filling:
1/3 cup semisweet chocolate chips
1 tbsp strong brewed coffee
3/4 cup heavy cream
1 tbsp icing sugar
Glaze:
2/3 cup heavy cream
1 cup semisweet chocolate chips
Preheat oven to 350F and line or grease two 12 cup muffin tins.
Sift together the flour, cocoa, baking powder, baking soda and salt. In another bowl beat together the eggs, sugar, oil and vanilla until creamy. Add flour mixture to wet ingredients beating just until incorporated. Mix in coffee until smooth (don't overmix). Fill 18 of the muffin tins with batter. Bake at 350F for 22-24 minutes, until tester comes out clean. Let cupcakes cool completely on racks.
For filling: combine chocolate chips and coffee in a double boiler. Stir until melted. Let cool slightly.
In a large bowl, whip the cream until soft peaks form. Beat in the melted chocolate just until incorporated. Cut a 3/4 inch cone out of the bottom of a cupcake. (Note: I did this for the first few, and then for the rest, I cut the cone from the top. It will be covered with icing anyway). Cut the tip off the cone and discard (i.e. make you husband eat them all). Fill each cupcake with filling and replace the reserved cones. Chill.
Make Glaze: In a double boiler heat cream until just starting to simmer. Add chocolate chips and stir until melted. Dip each cupcake into the chocolate. Chill until ready to serve.
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CHOCOLATE MOCHA MOUSSE FILLED CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 eggs
1 3/4 cups sugar
1/2 cup vegetable oil
1 tsp vanilla
1 1/4 cups strong brewed coffee, cooled
Filling:
1/3 cup semisweet chocolate chips
1 tbsp strong brewed coffee
3/4 cup heavy cream
1 tbsp icing sugar
Glaze:
2/3 cup heavy cream
1 cup semisweet chocolate chips
Preheat oven to 350F and line or grease two 12 cup muffin tins.
Sift together the flour, cocoa, baking powder, baking soda and salt. In another bowl beat together the eggs, sugar, oil and vanilla until creamy. Add flour mixture to wet ingredients beating just until incorporated. Mix in coffee until smooth (don't overmix). Fill 18 of the muffin tins with batter. Bake at 350F for 22-24 minutes, until tester comes out clean. Let cupcakes cool completely on racks.
For filling: combine chocolate chips and coffee in a double boiler. Stir until melted. Let cool slightly.
In a large bowl, whip the cream until soft peaks form. Beat in the melted chocolate just until incorporated. Cut a 3/4 inch cone out of the bottom of a cupcake. (Note: I did this for the first few, and then for the rest, I cut the cone from the top. It will be covered with icing anyway). Cut the tip off the cone and discard (i.e. make you husband eat them all). Fill each cupcake with filling and replace the reserved cones. Chill.
Make Glaze: In a double boiler heat cream until just starting to simmer. Add chocolate chips and stir until melted. Dip each cupcake into the chocolate. Chill until ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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