Salty Caramel and Chocolate Mousse Cupcakes


Salty Caramel and Chocolate Mousse Cupcakes
photo by amrita song

Ingredients

½ cup sugar
⅓ cup canola oil
2 large eggs at room temperature
2 tsp. vanilla extract
¾ cup flour
½ cup buttermilk
½ cup cocoa powder
¾ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
¾ cup Salty Caramel Sauce (recipe below)
¾ cup Dark Chocolate Mousse (recipe below)
¾ cup Milk Chocolate Mousse (recipe below)
Chocolate-Espresso Frosting (recipe below)

For the Salty Caramel Sauce
½ cup sugar 
¼ cup water 
½ cup heavy cream at room temperature 
2 tsp. vanilla extract

For the Dark Chocolate Mousse
1½ cup heavy cream 
2/3 cup dark chocolate chips

For the Milk Chocolate Mousse
1½ cups heavy cream 
2/3 cups milk chocolate chips

For the Chocolate-Espresso Frosting
2½ Tbsp. natural unsweetened cocoa powder 
1 Tbsp. instant espresso powder 
¾ cup chilled heavy whipping cream, divided 
½ cup plus 2½ Tbsp. sugar 
8 oz. chilled mascarpone



Preparation

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.

• In a large mixing bowl, whisk together the sugar, oil, eggs and vanilla until combined. Add the flour, buttermilk, cocoa powder, baking powder, baking soda and salt and whisk until just combined.

• Evenly divide the batter among the muffin cups. Bake 18 to 22 minutes, until a knife inserted into the middle of a cupcake comes out clean. Let cool completely.

• When the cupcakes have cooled, use a knife or a cupcake corer to remove the center, taking care not to go all the way through the cupcake.

• Fill each cupcake with 1 tablespoon Salty Caramel Sauce followed by 1 tablespoon Dark Chocolate Mousse and then 1 tablespoon Milk Chocolate Mousse.

• Generously ice each cupcake with Chocolate-Espresso Frosting.


For the Salty Caramel Sauce

• In a large deep heavy-bottomed saucepot over medium heat, dissolve the sugar into the water, stirring constantly until it turns amber, about 10 to 14 minutes.

• Immediately remove from heat and slowly stir in the cream and vanilla (the mixture will bubble violently), until the caramel is fully incorporated. Pour the caramel into a jar and let cool.


For the Dark Chocolate Mousse

• Place the chocolate chips in a heatproof bowl.

• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.

• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.

• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.


For the Milk Chocolate Mousse
• Place the chocolate chips in a heatproof bowl. 

• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.

• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.

• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.


For the Chocolate-Espresso Frosting
• In a large mixing bowl, combine the cocoa and espresso powders. Set aside.

• In a small saucepot over medium-high heat, bring ¼ cup cream to a boil. Slowly whisk the cream into the cocoa-espresso powder until the mixture is smooth.

• Whisk in the sugar until dissolved, then whisk in the remaining ½ cup cream. Refrigerate at least 2 hours.

• Use an electric beater or mixer on medium speed to whip the mixture until has stiff peaks.

• With the mixer or beater on low speed, gently add the mascarpone and which until the mixture is combined, fluffy and spreadable.



Tags : Coffee , Chocolate , Cake