Day 8 – Decadent Double Chocolate Mousse Filled Cupcakes

8 Aug

Decadent Double Chocolate Mousse Filled Cupcakes (recipe below from Lady Behind the Curtain).  Well, that is quite a name.  How could I resist the promise of so much chocolate in one cupcake?

Decadent Double Chocolate Cupcakes          Mini Decadent Double Chocolate Cupcakes

These cakes are simple, not too sweet, dense and moist.  They feel very much like a box cake, but without the box.  The full-size is better – the mini tastes almost bitter.  They remind me of a full-size chocolate cake.  Even taste, delicious chocolate scent and nice dark color.

mousse filled

The mousse is simple to make and easy to use.

Marshmallow Buttercream Frosting

The frosting is a Marshmallow Buttercream, which made it all the more appealing to me.  It’s a lovely, stable whipped topping.  Sweet and sugary, but not enough to make your teeth hurt.

both-frosted-white          both-frosted-green

I dyed a bit of frosting cause the recipe states how easily it translates.  They were correct!

Decadent Double Chocolate Mousse Filled Cupcakes halved

The mousse in the center throws off the balance of this cupcake.  It’s a little too bitter.  But I would totally do the cake and the frosting – the cake isn’t too sweet and the frosting is, so they’d be a perfect pair.  That would make a classic, ‘old school’ cupcake.  Ya know, what cupcakes were before all the frills.  The ones your Grandma made – simple, straight-forward.  The mousse feels like it was added to bring it up-to-date.  You don’t need it.  I mean, the Xbox is great, but every once in a while you wanna play classic Nintendo 😉

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 4

– Overall Taste: 2 (only because of the mousse)

– Appearance: 4 (It’s so versatile!)

– Ease of Making: 4

– TOTAL: 17.5

RECIPE

Decadent Double Chocolate Mousse Filled Cupcakes (recipe from Lady Behind the Curtain)

Ingredients

For the Cupcakes:
    • 3/4 cup unsweetened Dutch process cocoa powder
    • 3/4 cup hot water
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1-1/4 teaspoons salt
    • 1-1/2 cups butter
    • 2-1/4 cups sugar
    • 4 eggs
    • 1 tablespoon vanilla extract
    • 1 cup sour cream
For the Mousse:
    • 2 tablespoons cocoa powder
    • 5 tablespoons hot water
    • 7 ounces, chopped fine bittersweet chocolate
    • 1-1/2 cups cold heavy cream
    • 1 tablespoon sugar
    • 1/8 teaspoon salt
For the Marshmallow Butter Cream Frosting:
  • 7 ounces marshmallow fluff
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 32 ounce confectioners’ sugar
  • 4 to 5 tablespoons water
  • food coloring (optional)

For directions visit Lady Behind the Curtain

*Tomorrow: Lemon Cloud Cupcakes*

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