Oooh bokeh hearts. Going for the it’s-almost-valentines look. Just a few days to go so I’m showing the blog some more love. It’s also appropriate because it shows my love for chocolate and coffee. Obviously, they’re going to be my valentines date. Next to a few course readings. Weeeee. I am so exciting.
These cupcakes almost didn’t happen. I didn’t use my usual chocolate cupcake recipe and just went with the whole thing. I suppose I should’ve just stuck with the ones I’ve used before. The cupcakes came out too light and fluffy. I couldn’t lift them off the silicone molds. So I just took the tops and decided to use just them. What’s awesome is that you just get to eat your mistakes. The super fluffy mistakes were delicious.
Time for a chocolate mess!
Fun with ganache. I had too much.
Then put them all together!
Ganache and coffee cream went on a date. Two minutes later they’re married in my tummy.
Get close and personal.
Not everything was made into yummy chocolate sandwiches. Some were normal looking cupcakes. These were the ones that didn’t fall apart. Easier but not as fun.
I assume that you won’t have to resort to just cupcake tops when you make these so the recipe below doesn’t make you take out the tops and just munch on the rest. But hey if that’s going to be your style, it’s still enjoyable.
Last tidbit. This the last food post I shot in our old apartment before we moved. Man, we move so much.
Chocolate Mousse Cupcakes
You can use any chocolate cupcake recipe you like 😀
1/3 cup cream
1 tbsp butter
3/4 cup chocolate chips
1/2 tsp vanilla
1 tsp instant coffee
3/4 cup whipping cream
1 tbsp icing sugar
what’s left of the ganache
– Bake the chocolate cupcakes according to recipe and let them cool.
– For the ganache, heat cream and butter in a saucepan over low heat until cream is hot and the butter is melted.
– When the mixture starts to form tiny bubbles remove the pan from the heat.
– Add the chocolate chips and let it sit for 30 seconds to soften.
– Add the vanilla and whisk everything until smooth and chocolate has melted.
– Use a knife to slice the tops off each cupcake. Spread about 1-2 tsp of ganache over each top. Let it sit until it firms a bit.
– For the filling, place the remaining ganache in a large bowl.
– In a different bowl, beat the cream, icing sugar and coffee with an electric mixer on low for a minute til the coffee dissolves.
– Then beat on medium high until firm peaks form.
– Whisk 1/2 cup of the whipped cream with the ganache until no white streaks remain. Use a spatula to fold the remaining cream .
– Place 2-3 tbsp of filling on each cupcake bottom then put the cupcake tops back on. You can decorate it a bit more by dusting the top with some icing sugar and placing a ganache-dipped chocolate button on top.
– Place in the fridge to firm the topping then cover and keep refrigerated. Serve cold.