Chocolate Cupcake with Mint Chip Filling & Toasted Meringue

By cirql8or

Just Desserts, Season 1, Episode 1

Ingredients

• Chocolate Cupcake:
• 9 oz all purpose flour
• 15 oz sugar
• 4 ½ oz cocoa
• ½ tsp baking powder
• 1 tsp baking soda
• 2 eggs
• ½ cup oil
• 1 cup buttermilk
• ¾ cup & 2 tablespoons coffee, cold
• ½ tsp vanilla
• Mousse:
• 6 oz bittersweet chocolate
• 3 yolks
• ¼ cup & 2 tbsp. water
• ¼ cup sugar
• 1 cup heavy cream
• ¼ cup crème fraiche
• ¼ tsp mint oil
• ½ cup flaked chocolate
• Swiss Meringue:
• 6 egg whites
• 1 ½ cup sugar

Details

Adapted from bravotv.com

Preparation

Step 1

1. Chocolate Cupcake: Sift flour, sugar, cocoa, baking powder, baking soda into KitchenAid mixing bowl. Combine egg, oil, buttermilk, coffee and vanilla. And to dry ingredients, whisk on medium, scrape down sides and whisk 1 minute more. Scoop into cupcake tin filled w/ liners. Bake at 350 degrees until done, 20-25 minutes.
2. Mousse: Melt chocolate, whisk yolks to thick ribbon in KitchenAid. Heat sugar and water to boiling. On low speed, slowly pour hot sugar mixture into yolks. Whip until cooled and thick. In a separate bowl whip heavy cream, crème fraiche, and mint oil to soft peaks. Fold chocolate into yolks, fold in whipped cream in 3 additions. Fold in flaked chocolate. Chill.
3. Swiss Meringue: Whisk in bowl over a bain marie until warm and the sugar is dissolved.