Saturday, August 11, 2012

The Perfect Chocolate Cupcake

Sorry for taking so long to get a new post up, my family and I were on vacation at the beach and just got back last night. We went to Wildwood for a fun week of playing the ocean, here is picture of my happy family:

But back to the cupcakes, my husband is my sounding board for figuring out what new cupcake flavor to try.  He helps me to come up with new flavors, and lately, he has been asking me to make him an all chocolate cupcake.  His request: a chocolate cupcake with a chocolate mousse filling topped with chocolate buttercream frosting.  I know, it sounds decadent and possibly borders on chocolate overload, but I gave it a go.  Here is a "taste" of the finished product...

There isn't a new recipe here, I have made all of the components of this cupcake in other cupcakes.  All I did was add them together, and the result was an explosion of chocolate love.  For those that want to know what goes into these, read on (if you don't really care because you know I will make them for you and save you the trouble, just scroll down to look at the pictures!)

Chocolate Decadence Cupcakes
- 2 c all purpose flour
- 1 c unsweetened cocoa powder (I used Wilbur's dutch cocoa-for those local folks who want to use something truly decadent!)
- 2 c sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 pkg sugar free chocolate pudding mix (1.4 oz)
- 2 eggs
- 2 tsp vanilla extract
- 1 c sour cream
- 1 c coffee, room temperature

1. Preheat oven to 350F. Line 30 muffin cups with paper liners.
2. In a large bowl, sift together flour and cocoa powder. Whisk in sugar, baking soda, baking powder and salt.
3. In another large bowl, whisk together pudding mix, eggs, vanilla, sour cream and coffee.
4. Add dry ingredients and stir until well combined.
5. Divide evenly into prepared pans. Bake for 24-25 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool cupcakes on a wire rack completely before frosting.

Mousse Filling:
- 2 c heavy whipping cream
- 1 pkg instant chocolate pudding mix

1. Whip the heavy cream until soft peaks form. 
2. Add pudding mix and continue to whip mixture until stiff peaks form. 
3. Core out holes in the center of each cupcake using corer or by using a knife to cut out a hole.

See my Tip of the Blog from Sweet Strawberries for an easy way to cut out holes in your cupcakes

4. Fill a pastry bag with a #12 tip with mousse.  Fill each cupcake with the mousse. 

Overfill the cupcakes with the mousse slightly, to ensure that the cupcakes will have enough filling.

Chocolate Buttercream Frosting:
- 1 c butter, softened
- 3/4 c cocoa powder
- 1 tsp vanilla extract
- 4 c powdered sugar
- 3-4 tbsp milk

1. In mixing bowl, cream the butter.
2. Add cocoa powder and vanilla extract
3. Gradually add powdered sugar, one cup at a time, beating well on medium speed.  Scrape the sides of the bowl often.
4. Add the milk (start with 3 tbsp, and add the 4th tbsp if necessary) and beat at medium speed until light and fluffy.
5. Pipe onto cupcakes and enjoy your treat!

Tip of the Blog:

When using a pastry bag to pipe on frosting or fill a cupcake, only fill the bag halfway.  If you overfill the bag, you won't be able to close the bag well and get a good grip on it to pipe well.  Another trick I learned from a decorating class I took was to fold the bag over itself  (see the pic above) when filling to get the frosting to the tip easier and keep the outside of the bag as clean as possible.  Once filled, twist the top of the bag to keep air out and to keep a good grip on the bag as you pipe.

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