Mousse Stuffed Espresso Cupcakes With Cappuccino Butter Cream Frosting Recipes

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
• Make the Cupcakes: In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
• Fill each muffin cup about two-thirds full with batter. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.
• Make the Frosting: In a small bowl, whisk the espresso powder into the vanilla until dissolved; set aside.
• Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add the espresso and vanilla mixture and continue to mix at medium-high speed until it is completely incorporated, scraping the sides as necessary. Frost the cupcakes as desired (I used the Wilton 1M decorating tip).

MOUSSE STUFFED ESPRESSO CUPCAKES WITH CAPPUCCINO BUTTER CREAM FROSTING

Steps:

• 1. Cake Preparation: 1-Preheat oven to 350'F 2-whisk together cocoa powder, espresso powder and hot water 3-sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside. 4-heat sauce pan over medium heat once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated 5-Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing. 6-Add eggs, one at a time, making sure each is fully mixed in before adding the next. 7-With mixer on low, add flour mixture in 2 batches, adding the sour cream in between the two batches. 8-Beat until completely combined, but do not over work the batter! Devil's Food should be dense, not airy like Angel's Food. 9-Add batter to cupcake cups and bake for about 20 minutes, or until comes out clean.
• 2. Preparation for Mousse: 1- Whip cream until peaked. Refrigerate for 1 hour. 2- Melt chocolate over medium heat in a double boiler. Once completely melted pour melted chocolate over butter. Once butter is melted add your espresso and mix completely. 3- Beat egg whites into soft peaks, while adding sugar gradually. 4- Stir yolks into melted chocolate. Mix completely. 5- Fold in a 3rd of your cooled whipped cream, then fold into half your egg whites. Alternate folding in cream and egg whites until completely incorporated. 6-Chill for 2 hours.
• 3. Frosting Preparation: BEAT IT ALL TOGETHER!!! >:-D
• 4. Assembly time!!! 1-Once cupcakes are cooled, core them with a paring knife or cupcake corer. If you are using a pairing knife, be sure to not remove more than a little less than an inch deep worth of core from the cakes. 2-Spoon your chilled mousse down the hollowed out cupcake cores. Pack loosely, as to not damage your cakes. Spread excess mousse over the cake as a dirty frost. 4-With a pastry bag, or frosting gun, cover up the hole in the cakes with your cappuccino butter cream. 5-Dust with espresso powder to garnish. (optional)