Ingredients
- For the Cupcakes
- 3/4 cup unsweetened Dutch process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1-1/4 teaspoons salt
- 1-1/2 cups butter
- 2-1/4 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- For the Mousse
- 2 tablespoons cocoa powder, (Ghirardelli)
- 5 tablespoons hot water
- 7 ounces, chopped fine bittersweet chocolate (Ghirardelli Bittersweet)
- 1-1/2 cups cold heavy cream
- 1 tablespoon sugar
- 1/8 teaspoon salt
- For the Marshmallow Butter Cream Frosting
- 7 ounces marshmallow fluff
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 32 ounce confectioners' sugar
- 4 to 5 4 to 5 tablespoons water
- food coloring (optional)
Preparation
Step 1
For the Cupcakes:
Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners.
Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
Remove from heat, and pour into a mixing bowl.
With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
Add vanilla, then cocoa mixture, and beat until combined.
Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Fill cupcake liners 2/3 full.
Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely.
With a paring knife held straight up cut a circle in the top of the cupcake and pop out a portion. (this is to fill with mousse)
For the Mousse:
Combine cocoa powder and hot water in a small bowl; set aside.
Melt chocolate in a large heatproof bowl set over a saucepan filled with 1-inch of barley simmering water, stirring occasionally until smooth.
Remove from heat and cool slightly, 2 to 5 minutes.
Using the whisk attachment beat together the whip cream {heavy cream}, sugar and salt on medium speed until mixture begins to thicken, about 30 seconds.
Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
Whisk cocoa powder mixture into melted chocolate until smooth.
Using whisk, fold one-third of whipped cream into chocolate mixture to lighten.
Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.
Spoon mousse into a large pipping bag and fill the hallowed out portion of the cupcake.
Store in the refrigerator while making the frosting.
For Marshmallow Butter Cream Frosting:
Beat together the fluff, butter, and vanilla until combined and creamy.
Gradually add confectioners' sugar.
NOTE: Frosting may be too thick. If so add 4 to 5 tablespoons of water to frosting ONLY 1 tablespoon at a time until the frosting reaches piping consistency. Optional- add food coloring at this point.
Pipe frosting onto cupcakes, careful to cover the filled center.
Store in the refrigerator until ready to serve.