MOUSSE STUFFED ESPRESSO CUPCAKES WITH CAPPUCCINO BUTTER CREAM FROSTING

Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting image

This recipe was made at a request. My friend Ann saw on the Food Network some one had made a coffee flavored chocolate cake with some sort of cappuccino frosting. She requested that I make her those cup cakes, however I searched the Food Network's site and couldn't find the recipe she was talking about! So, I ended my search and...

Provided by Maggie May Schill

Time 3h45m

Number Of Ingredients 25

Ingredients

FOR ESPRESSO INFUSED DEVIL'S FOOD CAKE
1 1/2 c unsalted butter, softened
1 1/4 c unsweetened coco powder
1 1/4 c hot water
3 c all-purpose flour
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/4 c sugar
4 large eggs (room temp!)
1 1/4 tsp pure vanilla extract
1 c sour cream
1/4 c espresso powder
FOR CHOCOLATE MOUSSE
5 oz bitter sweet chocolate, chopped finely
2 1/2 Tbsp unsalted butter, cubed
3 eggs, separated
1 1/2 c whipping cream
1/8 c sugar
FOR CAPPUCCINO BUTTER CREAM FROSTING
1/2 c unsalted butter, softened
16 oz confectioner's sugar
2 Tbsp whipping cream
2 tsp vanilla extract
4 Tbsp cooled cappuccino

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)