Best French Chocolate Cupcakes Recipes

STANDING OVATION: SWEET CHOCOLATE PORT CUPCAKES, PORT WINE REDUCTION SYRUP, RASPBERRY CREME FRAICHE FILLING, FRENCH CHOCOLATE MOUSSE

Steps:

• Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.
• Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture. Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly. Add in a small amount of the port wine to help thin the batter. Once it is incorporated, slowly add in the remaining wine, whisking continuously. Scrape the bottom of the bowl and make sure that there are no lumps. Scoop into the prepared cupcake liners using a number 16 scoop. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.
• To assemble: Allow the cupcakes to fully cool. Using an apple corer, remove a piece of the cupcake from the center. Drizzle with 1 teaspoon Port Wine Reduction Syrup. Fill the cupcake with 1 teaspoon Raspberry Creme Fraiche Filling. Using a large star tip, pipe the chilled French Chocolate Mousse onto the cupcake. Garnish with the gold leaf flake.
• Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid.;
• Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from the heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
• Beat the heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and the vanilla. Continue to whip the cream until it holds soft peaks.
• Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse.
• Whisk the creme fraiche with the raspberry preserves to combine.

CHOCOLATE CUPCAKES WITH VANILLA FRENCH BUTTERCREAM

Steps:

• Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
• With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
• Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.

FRENCH CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F Grease an eight-count muffin tin, and line with cupcake papers.
• In a saucepan, melt the chocolate, butter, and sugar over low heat. Stir frequently until the mixture is smooth.
• Remove from heat and allow to cool slightly---for 5 minutes. In a large bowl, beat the eggs together for about 1 minute.
• Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended.
• Pour the batter into the prepared pan. Place the pan in a roasting pan and add enough boiling water to come 1/4 inch up the side of the pan.
• Bake 25-30 minutes, until the edges of the cakes are set but the center is still soft.
• Remove the foil and place the pan on a rack to cool. The center will sink slightly. Don't worry if the top cracks a bit.