Mousse Stuffed Espresso Cupcakes With Cappuccino Butter Cream Frosting Food

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)

ESPRESSO CUPCAKES

Steps:

• 1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
• 2. Preheat oven to 350. Line two standard-size muffin tins with paper liners (you'll get 16-17 cupcakes).
• 3. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• 4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
• 5. In a measuring cup combine the milk, brewed coffee mixture, and vanilla.
• 6. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
• 7. Divide the batter evenly between the liners.
• 8. Bake for 17-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow to cool completely before frosting.
• 9. FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.
• 10. 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 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 the powdered sugar has been added scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
• 11. Add the espresso and vanilla mixture.
• 12. Continue to mix at medium-high until it's completely incorporated, scraping the sides as necessary.
• 13. Frost the completely cooled cupcakes, decorate as desired, and be prepared to have your tastebuds wowed!

ESPRESSO CUPCAKES

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter 18 oven-safe espresso cups and put them on a baking sheet.
• Put 2 tablespoons of the instant espresso powder in a large mixing bowl and stir in 1/4 cup hot water. Stir until the espresso powder is dissolved. Reserve.
• In a large mixing bowl, use a hand mixer to beat together the butter and sugar at medium-high speed until pale and fluffy, 2 to 3 minutes. Add the vanilla extract and egg and beat until well combined.
• Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
• In the bowl that has the dissolved espresso, whisk in the buttermilk and 1/4 cup of the prepared hot fudge sauce. At low speed, add the flour mixture to the creamed butter mixture in three additions, alternating with the espresso mixture. Begin and end with the flour mixture and mix until just combined.
• Spoon the batter into the prepared espresso cups, filling each about halfway full (about 2 tablespoons per espresso cup). Bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Set the baking sheet onto a cooling rack and cool completely.
• Meanwhile, place the heavy cream in a large mixing bowl and use a hand mixer to whip until it holds soft peaks. Refrigerate until ready to use.
• Dissolve the remaining 1 tablespoon instant espresso in a small mixing bowl with 2 tablespoons hot water. Whisk in the remaining 1/4 cup hot fudge sauce. Spread evenly onto the cooled cupcakes, about 1 teaspoon per cupcake. Cover the top of each cupcake with whipped cream and a light dusting of cocoa powder, and garnish with a whole chocolate-covered espresso bean.

CAPPUCCINO MOUSSE

Steps:

• In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
• In chilled large bowl, beat whipping cream and 1/4 cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
• Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.