CHOCOLATE MOUSSE-FILLED CUPCAKES
FOR THE CUPCAKES:
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla
1 1/4 cups strong brewed coffee, at room temperature
FOR THE FILLING:
1 tablespoon strong brewed coffee
3/4 cup plus 1/3 cup heavy whipping (35 percent) cream, divided use
1 tablespoon confectioner's sugar
TO MAKE THE CUPCAKES:
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, using electric mixer, beat eggs, sugar, oil and vanilla until creamy. Add flour mixture, beating just until combined. Beat in coffee until smooth. Do not overbeat.
Fill prepared muffin cups with batter. Bake in preheated, 350-degree oven for 22 to 24 minutes, until cupcakes are just firm to the touch and a tester inserted into center of cupcakes comes out clean. Let cool in pans on racks for 10 minutes. Remove from pans and let cool completely on racks.
TO MAKE THE FILLING:
In a microwave-safe dish, combine 1/3 cup chocolate chips and coffee. Microwave on high for 2O minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Remove from microwave, and stir until chocolate is melted and smooth. Let cool slightly.
In a large bowl, using an electric mixer, whip 3/4 cup cream and confectioner's sugar until almost stiff peaks. Add melted chocolate mixture, beating just until incorporated. Finish mixing by hand with a rubber spatula.
Using a sharp paring knife, gently cut a 3/4-inch cone from the bottom of each cupcake and trim point off cone. Using a small spoon, fill each hole with chocolate cream filling and replace reserved cones. Place on baking sheet lined with parchment paper or foil, and refrigerate while preparing glaze.
TO MAKE THE GLAZE:
In a microwave-safe bowl, microwave the remaining 1/3 cup cream on high until it starts to simmer, about 40 seconds. Add the remaining 1 cup chocolate chips and whisk until melted and shiny. Stir until smooth. Set aside to cool for 10 minutes. Dip tops of each filled cupcake in chocolate glaze. Place dipped cupcakes on prepared baking sheet, and refrigerate until ready to serve.
Servings: 6
Adapted from source: 125 Best Chocolate Chip Recipes by Julie Hasson
FOR THE CUPCAKES:
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla
1 1/4 cups strong brewed coffee, at room temperature
FOR THE FILLING:
1 tablespoon strong brewed coffee
3/4 cup plus 1/3 cup heavy whipping (35 percent) cream, divided use
1 tablespoon confectioner's sugar
TO MAKE THE CUPCAKES:
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, using electric mixer, beat eggs, sugar, oil and vanilla until creamy. Add flour mixture, beating just until combined. Beat in coffee until smooth. Do not overbeat.
Fill prepared muffin cups with batter. Bake in preheated, 350-degree oven for 22 to 24 minutes, until cupcakes are just firm to the touch and a tester inserted into center of cupcakes comes out clean. Let cool in pans on racks for 10 minutes. Remove from pans and let cool completely on racks.
TO MAKE THE FILLING:
In a microwave-safe dish, combine 1/3 cup chocolate chips and coffee. Microwave on high for 2O minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Remove from microwave, and stir until chocolate is melted and smooth. Let cool slightly.
In a large bowl, using an electric mixer, whip 3/4 cup cream and confectioner's sugar until almost stiff peaks. Add melted chocolate mixture, beating just until incorporated. Finish mixing by hand with a rubber spatula.
Using a sharp paring knife, gently cut a 3/4-inch cone from the bottom of each cupcake and trim point off cone. Using a small spoon, fill each hole with chocolate cream filling and replace reserved cones. Place on baking sheet lined with parchment paper or foil, and refrigerate while preparing glaze.
TO MAKE THE GLAZE:
In a microwave-safe bowl, microwave the remaining 1/3 cup cream on high until it starts to simmer, about 40 seconds. Add the remaining 1 cup chocolate chips and whisk until melted and shiny. Stir until smooth. Set aside to cool for 10 minutes. Dip tops of each filled cupcake in chocolate glaze. Place dipped cupcakes on prepared baking sheet, and refrigerate until ready to serve.
Servings: 6
Adapted from source: 125 Best Chocolate Chip Recipes by Julie Hasson
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and without prior notification or explanation. Failure to follow the guidelines
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