These double chocolate mousse filled fresh mint cupcakes are easy, delicious and dressed to impress. These recipes here will make enough for 12 cupcakes. Have fun decorating!
So, you'll have to start with the chocolate cupcake!
1 1/8 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
2 teaspoon vanillas extract
3/4 cup milk
1/2 cup butter, melted
1/2 cup of chocolate chips, or coarsely chopped chocolate
Preheat oven to 350 degrees F.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, melted butter and vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Fold in milk chocolate. Line a muffin tin with liners and measure a heaping 1/4 cup of the batter to place in each liner. Bake for 15-18 minutes. Cool.
Then you'll need to make chocolate mousse. This recipe is SUPER fast and easy. About 5 minutes actually! Aaaaaaand, you'll have left overs to eat afterwards if you want!
4 oz high quality dark chocolate, chopped
1 1/4 cup heavy whipping cream
1/4 cup extra fine sugar
1 large egg
In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream. Using a hand-held mixer, beat the mixture to soft peaks. Remove the bowl from the iced water. Separate egg white into a stainless steal bowl. Whisk the egg white with a hand-held mixer, beat until stiff peaks start to form. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then place some in your piping bag.
(If you don't want to make mousse from scratch, I recommend whipping up a package of Dr Oetker's chocolate mousse.)
Take your cooled cupcakes and cut in to the top taking a small amount in the centre out. Cut the bottom of that little scooped part off and eat it. You want to have enough room in the centre of your cupcake for the chocolate mousse. Then pipe the mousse in the centre of the cupcake and place the top back on!Now you'll need to make the icing!
1/2 cup butter, at room temperature
2 cups powdered sugar
1/4 cup fresh mint leaves, chopped very fine
1 tablespoon vanilla extract
1-2 tablespoons milk, if needed
Beat butter in the bowl with an electric mixer until smooth and creamy, about 2 minutes. Add in powdered sugar gradually (about 1/2 cup at a time) with the mixer on low speed, slowly increasing the speed and it combines. Add food colouring (I added about 15 drops of green to get this colour. Add in fresh mint and vanilla and continue to mix. Scrape down the sides and bottom of the bowl about 4-5 times, and mix for about 4-5 minutes on medium-high speed. Add in milk one tablespoons at a time if you need it or find that the frosting is not creamy enough. Place in piping bag.
Place icing in to a piping bag and decorate those cupcakes! I then garnished with a simple fresh mint leaf, but you can do whatever you want! They will look beautiful and blow peoples minds because when you use the fresh mint over an extract, it makes them taste UNREAL!
Seriously?! Look at these! Amazing! And SO SO DELICIOUS!
Stay tuned next Sunday for another recipe from me and my kitchen! (But don't worry, I will also blog before then too!)