Our street’s having a little get together this evening, so I finally had an excuse to try out an idea that’s been brewing ever since I tasted the maple cake from Hungry Jack’s website. The cake was good, but what I really liked was that mousse topping. It was very stable, yet light and rich at the same time. I thought it would be an excellent cupcake topper, so I tested it on these cupcakes made with Hershey’s old Black Magic Cake recipe.
I just wish I had some Halloween themed cupcake papers to match the sprinkles.
The ones I’m serving tonight aren’t very Halloweenish, but they’ll do.
Black Magic Mousse Topped Cupcakes
- 1 3/4 cups flour stir very well before measuring (7.9 ounces)
- 3/4 cup extra dark unsweetened baking cocoa or Dutch processed
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Chocolate Mousse Frosting (make twice)
- 5 ounces milk chocolate
- 3 ounces dark chocolate chips
- 1 tablespoon Hungry Jack pancake syrup or whatever syrup
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla
- Preheat oven to 350°F. Line 32 cupcake cups with paper liners.
- In a large bowl, stir together flour, cocoa, baking powder, baking soda, salt and sugar. Make a well in the center and add eggs, milk, oil, vanilla and coffee, then stir until mixed. With an electric mixer, beat on medium until smooth.
- Bake cupcakes for about 25 to 28 minutes or until set.
- In a microwave-safe bowl, melt the two chocolates together using 50% power and stirring every 30 seconds. Add the room temperature pancake syrup and ½ cup of the cream and transfer to a mixing bowl. Let cool to room temperature (about 5 minutes), then gradually add remaining 1 ½ cups of cream and beat with an electric mixer until thick. Beat in vanilla.
- Transfer the mousse into a large, heavy duty freezer bag and chill for 10 minutes.
- Snip the bottom corner of the bag about ½ inch from the point and squeeze the mousse out onto the top of each cupcake. Keep cupcakes chilled until serving time.