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Tuesday, July 22, 2008

Chocolate Mousse Cupcakes

I let Stephanie choose the 3 cupcake flavors in last week's poll. Of course, she chose all chocolate so there was NO WAY she could lose! Chocolate Mousse Cupcakes were the winner with 43% of the votes. I think we're gonna change the name of these to Brownie Batter Cupcakes. Because that's exactly what the frosting tastes like! There is nothing "moussey" about it. It's thick and sticky and fudgy just like brownie batter. If you ask me, that's not a bad thing. However, I was expecting the topping to be light and fluffy. I dunno how light it could be though with 6 egg yolks in it. But the cupcakes are delicious no matter what. The cake is very soft, moist, and chocolatey (chocolat-y? How do you spell that?). The frosting is smooth, rich and extremely chocolatey as well. These cupcakes are made for chocolate lovers!
IngredientsMelting butter and chocolate in a double boiler.The melted chocolate mixture cooling.Ready to fold egg whites into the stiff chocolate batter.Almost done!The "chocolate mousse" divided in half,
and flour being mixed in to make the cupcake batter.Dividing batter the only way I know how!
(If you don't use an ice cream scoop, get one.)Cooling, and you can see I did such a great job dividing the batter...The recipe said take them out when the are just cooked and the middle is still moist.
I guess they were a bit too moist because they sunk (sank?).I used a cookie scoop to divide the batter.
It made exactly 11 perfect scoops for my 11 cupcakes!
(Only 11 because one was destroyed when I was removing them from the pan... and it was delicious)The final product. You can see how fudgy the frosting looks!
They're really good even when they're cold!
Here's the recipe from Cupcakes Galore by Gail Wagman.

MY NOTES: I used 5 oz. semi-sweet chocolate and 5 oz. extra dark chocolate. I took mine out after 13 minutes (because usually my cupcakes are ALWAYS done before the time on the recipe), and they sank. Leave them in for at least 15 minutes!

Chocolate Mousse Cupcakes (AKA Brownie Batter Cupcakes!)
Makes 12 cupcakes

4 heaping tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt, plus good pinch for the egg whites
10 ounces dark chocolate
1 cup (2 sticks) unsalted butter, room temperature
6 eggs, separated
1 cup sugar
Grated chocolate for decoration

1. Preheat oven to 350°F.
2. Mix flour, baking powder, and salt together and set aside.
3. Melt the chocolate and butter in a double boiler or microwave. Don't cook -- the chocolate and butter should be just melted (Take the bowl off the heat before the chocolate is completely melted. Keep stirring until it's smooth). Stir and set aside.
4. Beat egg yolks and sugar until light yellow and foamy, about 1 minute on high. Beat in the melted chocolate until totally blended.
5. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold into chocolate mixture (Fold in 1/3 at a time, being extra gentle with the 2nd and 3rd addition). Divide mixture into two parts and put one of them in the refrigerator to be used later to frost cupcakes. Gently whisk flour mixture into other half until it is completely absorbed (I folded it in with a rubber spatula).
6. Fill cupcake papers about 2/3 full with batter and bake for 15-20 minutes. Don't overcook. Cupcakes should be just cooked and moist in the center (This freaked me out, and I ended up taking them out too early. Leave them in for at least 15 minutes so yours don't sink like mine). Remove from oven and cool.
7. When cupcakes are cool, frost with remaining chocolate mousse. Decorate with grated chocolate.

Overall rating on a scale of 1-5
Moistness: 5
Tenderness: 5
Frosting: 5


bunnymom said...

Coming out of lurkdom :) These cupcakes look really yummy and I'm looking forward to trying them (how I'll EVER lose my last five pounds of baby weight eating cupcakes is beyond me, but I digress...)

Anyway, I had the same sinking problem with a batch of cupcakes I made from Chockylit's Cupcake Bakeshop. She says that if you overfill the cups, the cake will rise up too high and, lacking the necessary structure to support itself, will sink down in the middle. The post where she discusses this is "Plain and Simple Chocolate and Vanilla Cupcakes". Don't know if this was the case with your batch, but I just thought I'd mention it.

Coby said...

They look scrumptious! Who cares about a little sinking - obviously room for more topping that way;) In any case, I have 'been there done that' as my cakes are 'always' ready before time...unless I assume they are ready in which case, they require extra time. Go figure!

Jen said...

Wow, those look amazing! A chocoholic's dream!

Lauren said...

Oh, Yum. Those look wonderful. And, with only 4 tablespoons of wheat flour, they look easy to make gluten free, Yay!

Natalie... said...

Mm these look so good. Brownie batter would do me fine hehe!
Chocolatey goodness :)

the southern hostess said...

These look so tasty! I'm craving chocolate now.

dlb said...

mmm... that's a lot of fudgy goodness!

CookiePie said...

Oh WOW do those look luscious! Who cares about sinking when you fill it in with that gorgeous frosting?? I'll take mine with a cold glass of milk, please!

Sophie said...

I love love love eating cupcakes cold, in fact, I don't even like them when they're still warm. If they're cold, hand them over. There's something about eating a cold cupcake that reminds me of ice cream...don't ya think the frosting just takes on that flavor when it's be sitting in the fridge? yum!

Gigi said...

These are my type of cupcakes! I love brownies and rich thick frosting ...mmm!

P.S. I am so jealous of your TJ Maxx. The one near me looks like people sample the food products.

Mara said...

i made chocolate mousse cupcakes this week, they came out DIVINE.

also, you've been tagged...check out my blog. :)

Snooky doodle said...

woww these look really yummy for a chocoholic like me. Its not a problem they sank there ll be more room for the delicious topping. yummy. great job.

Tito said...

Ooooh! So glad you made these. I've had them bookmarked ever since I got "Cupcakes Galore" and I just haven't gotten around to making them. I will now!

Dee said...

Ooh, chocolate. And then some! I could so use some right now *sigh*

Small Reeds said...

These look really good, but I am concerned about the raw egg in the frosting. How well would these keep?

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Melissa said...

You've been tagged! Check out my blog for details!

surcie said...

Hello! I'm visiting via Cakespy today. Your blog is so much fun! I'll definitely be back.

giz said...

Isn't that the best thing about cupcakes - you can have a near disaster and pull it out of the ashes and still get a triple 5 rating.

Tito said...

ARGH! Mine sunk too. Big time!

How To Eat A Cupcake said...

Small Reeds, these cupcakes lasted 2 days in the fridge at my house. They still tasted great by the end of the 2nd day.

Marie said...

I made those same cupcakes a while ago and although they overflowed the pan AND sunk in the middle they were delicious! I made a half recipe a few months ago and just used it as a frosting on a box mix which worked wonderfully. It was a great semi-homemade desert.

Amanda Leigh said...

I'm so happy that I found this, because I made the same ones from the Cupcakes Galore book and I could have sworn that I messed them.
Mine overflowed and sunk as well. They were extremely messy, and you could not handle them at all. I ate them with a spoon.
But the flavor was wonderful.

Iris said...

I've tried making them twice. The first time I overcooked... but they tasted good anyway. Now they sank and they're way too soft! They're really hard to come out just as beautifully as yours! :) Maybe because the ingredients in Brazil might be a bit different?