Friday, June 7, 2013

Chocolate Mousse Cupcakes with Chocolate Buttercream

A while back I threw a birthday party for my two oldest boys, nothing special, just some kids at the park with cupcakes. That is the special part. I allowed them to each pick the kind of cupcakes offered at their party. One chose Mountain Dew and the other chose Chocolate Mousse Cupcakes with Chocolate Buttercream! You could also call these Chocolate Dream Cupcakes! Cause seriously that's what they are.....a chocolate dream! Well at least they are mine! 

So here it is....First you need to start with my basic chocolate cupcake recipe. Which you can find here: Basic Chocolate Cupcakes

Then you make my Nutella Chocolate Mousse, which you can find here: Nutella Chocolate Mousse

Keep the Mousse in the fridge for a minimum of an hour. This will allow it to set. Now you get to make chocolate buttercream, which is a breeze and my absolute favorite. I would eat just this if I didn't feel so guilty. (Psst....I eat a bunch of it when I make cupcakes, but don't tell anyone).

Chocolate Buttercream

1 Cup Milk chocolate chips
2 Sticks Butter (salted or unsalted)
1 Cup Butter flavor Crisco
1 tsp. Vanilla
3 1/2 Cups Powdered sugar

In medium saucepan, combine chocolate and 1 stick of butter, place over medium heat and melt chocolate; whisk until butter and chocolate combine. Remove from the heat and allow chocolate to cool completely, you don't want your buttercream to melt! In a large bowl, or in your stand mixer cream together Butter Flavor Crisco and the other stick of butter. Add vanilla and 1/2 cup of powdered sugar and mix on medium speed. Add another 1/2 a cup of powdered sugar and mix thoroughly. Once chocolate is cool pour some chocolate into the creamed mixture and mix together. (Make sure you scrap the bowl before you add the next ingredient). Now continue to add 1/2 a cup of powdered sugar and chocolate until both ingredients have been completely used. Mixture should be thick enough to not fall off a spoon and easy enough to pipe. If the mixture is too soft add another 1/2 cup of powdered sugar. If the mixture is too thick, add 1 Tbsp. of water, until the mixture reaches the desired thickness. Keep in mind that the temperature and humidity in your kitchen will effect the amount of powdered sugar needed to reach your desired thickness.

Once all elements are made now you get to assemble these yummy cupcakes. Using a melon baller remove a good portion of the cupcake, make sure not to remove too much and ruin the stability of the cupcake. Then using a spoon or a piping bag fill the hole with Nutella Chocolate Mousse. Make sure you fill it to the top of the cupcake. Then using a piping bag and whatever tip you like pipe the chocolate buttercream on top of the cupcake making sure to cover the chocolate mousse. Now they are ready! Chow down!!!

Store in the fridge in order to keep mousse stability. But can still be at room temperature for a while before the Mousse will loose it's stability! 

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