Death By Chocolate Cupcakes Recipe

Huge bowl of Death by Chocolate every year. This punch dish is party-sized. The dish should serve 25.  You may have noted it should, not does. Somehow, we finish it the next day. That's many, but not twenty-five. 

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1

Start with chocolate mousse frosting. Mix chocolate and water in a microwave-safe bowl. Stir every 30 seconds in microwave until melted. Stir four egg yolks into melted chocolate. 

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Keep whisking until smooth. Set aside. Mix egg whites and salt in a clean, dry stand mixer dish using the whisk attachment. Whisk medium-high until stiff peaks form. Thicker, smoother. About five minutes. 

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Gently whisk one-third of the whisked egg whites into the chocolate dish to lighten. Only lightly fold the remaining egg whites with a spatula until streak-free. Avoid egg white deflation by being gentle. 

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Cover the bowl and freeze for an hour while baking the cupcakes. Preheat oven to 350°F. Line cupcake tins. Mix flour, sugar, cocoa, baking powder, soda, and salt in large bowl. Add eggs, buttermilk, oil, and vanilla. Two minutes of medium-speed mixing. 

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Kahlua beat. Fill muffin liners evenly with batter. Bake 12–15 minutes until centre wooden pick is clean. Cool completely before filling and frosting. Make the filling and chocolate Kahlua sauce while the cupcakes cool. 

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In a separate dish, mix heavy cream, Kahlua, and salt for the sauce. Set aside. Mix brown sugar and water in a small saucepan over medium-high heat. Boil mixture. Watch and stir as it boils until caramel-scented, golden, and light brown. 

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About 3-5 minutes. When it turns brown, slowly add the heavy cream and stir. Sugar stiffens around the whisk but melts. Continue whisking! Over medium-high heat, cook until mixture thickens and turns light caramel, about 5 minutes more. 

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Put cream in a stand mixer bowl. After two minutes on medium high, add powdered sugar, Kahlua, and vanilla and whip on high. Whip to stiff peaks. Store in the fridge until needed. 

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For cupcake assembly Cut each cupcake's centre into a cone with a little paring knife. Fill the hole with whipped cream. Transfer Chocolate Mousse Frosting to a tipped pastry bag. Pipe chilled frosting into a swirl on each cupcake or spread it with a knife.  

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Depending on cold and stiffness, the mouse may retain its shape. The mousse is excellent even if it doesn't retain its shape! If preferred, top with chopped Snickers and chocolate Kahlua sauce. 

Ingredient

FILLING

– 1/2 cup cold heavy whipping cream – 1/2 teaspoon vanilla extract

Ingredient

CHOCOLATE MOUSSE FROSTING

– 7 oz bittersweet chocolate finely chopped – 1 egg – 1/4 cup canola oil – 2 teaspoons vanilla extract – 1/4 cup Kahlua

Fresh Strawberry Bundt Cake Recipe 

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also see White Scribbled Underline