For this recipe, the cupcakes are topped with a mousse which you really need to make the night before, so we're going to make this before we make the batter! These cupcakes also need to be refrigerated a few hours before eating. They do take a bit more effort than the average cupcake and area really quite decadent, but boy are they worth it! These are definitely best saved for special occasions.
Mousse
300 g milk chocolate broken into small pieces
1 tsp peppermint essence
1½ c double cream
4 eggs, separated
4 TBS castor sugar
Heat half of the cream and all of the essence in a bowl over a large saucepan of boiling water, being careful not to let it boil. Once the cream is nice and hot remove from the heat and add the chocolate (the heat from the cream will melt the chocolate easily). Stir the mixture until the chocolate is fully melted, and let it sit for about 5 minutes until it's cool.
Place the egg whites in a bowl and beat them with a hand mixer until they form soft peaks then gradually add the sugar, beating until it's dissolved. In another bowl, beat the remaining cream until thick.
Making sure the chocolate mixture is cool, lightly beat the egg yolks and add them straight in, mixing until combined. Slowly fold in the whipped cream, then finally fold in the egg whites.
Cover, and refrigerate overnight.
Ingredients
60g milk chocolate broken into small pieces
2/3 c water
90g softened butter
1 c brown sugar
2 eggs
½ tsp peppermint essence
1 c self-raising flour
2 TBS cocoa powder
1/3 c almond flour
12 after dinner mints (square is preferred but anything is OK)
Preheat the oven to 170°C and line a 12 hole cupcake pan.
Place the water in a small pan and bring to a gentle boil. Place the milk chocolate into the water and stir until melted. Take the mixture off the heat and place to the side.
Finely chop 6 of the after dinner mints and sift together the flour, cocoa powder and almond meal. Using a hand mixer, beat the butter, sugar, eggs and essence until smooth, light and fluffy. Add the dry ingredientsand the mints to the mix and combine. Add the melted chocolate to the batter and beat on high for 3 minutes.
Divide the batter evenly between the cupcake molds and bake for 25-30 minutes, or until a skewer comes out clean.
Decoration
For this part, you'll need a piping bag. If you don't have one, you can make one from either a plastic sandwich bag (by cutting a small hole in the corner, or from baking paper. You want a fairly large hole as we'll be using it to cover the top of the cupcake, not for fancy decoration.
Cut the remaining after dinner mints in half diagonally (you should have 12 triangles) and put aside. Spoon the mousse into your piping bag, and pipe a generous amount of the mousse on top of each cupcake, staying away from the edge as the mousse will collapse a little. As soon as you've iced each one, press the mint 'raw' side down into the centre of of the mousse put the put it in the fridge so the mousse doesn't melt.
Refrigerate for at least another 4 hours before serving so that the mousse re-sets. Lightly dust the cupcakes with the cocoa before serving, and enjoy!
Mousse
300 g milk chocolate broken into small pieces
1 tsp peppermint essence
1½ c double cream
4 eggs, separated
4 TBS castor sugar
Heat half of the cream and all of the essence in a bowl over a large saucepan of boiling water, being careful not to let it boil. Once the cream is nice and hot remove from the heat and add the chocolate (the heat from the cream will melt the chocolate easily). Stir the mixture until the chocolate is fully melted, and let it sit for about 5 minutes until it's cool.
Place the egg whites in a bowl and beat them with a hand mixer until they form soft peaks then gradually add the sugar, beating until it's dissolved. In another bowl, beat the remaining cream until thick.
Making sure the chocolate mixture is cool, lightly beat the egg yolks and add them straight in, mixing until combined. Slowly fold in the whipped cream, then finally fold in the egg whites.
Cover, and refrigerate overnight.
Ingredients
60g milk chocolate broken into small pieces
2/3 c water
90g softened butter
1 c brown sugar
2 eggs
½ tsp peppermint essence
1 c self-raising flour
2 TBS cocoa powder
1/3 c almond flour
12 after dinner mints (square is preferred but anything is OK)
Preheat the oven to 170°C and line a 12 hole cupcake pan.
Place the water in a small pan and bring to a gentle boil. Place the milk chocolate into the water and stir until melted. Take the mixture off the heat and place to the side.
Finely chop 6 of the after dinner mints and sift together the flour, cocoa powder and almond meal. Using a hand mixer, beat the butter, sugar, eggs and essence until smooth, light and fluffy. Add the dry ingredientsand the mints to the mix and combine. Add the melted chocolate to the batter and beat on high for 3 minutes.
Divide the batter evenly between the cupcake molds and bake for 25-30 minutes, or until a skewer comes out clean.
Decoration
For this part, you'll need a piping bag. If you don't have one, you can make one from either a plastic sandwich bag (by cutting a small hole in the corner, or from baking paper. You want a fairly large hole as we'll be using it to cover the top of the cupcake, not for fancy decoration.
Cut the remaining after dinner mints in half diagonally (you should have 12 triangles) and put aside. Spoon the mousse into your piping bag, and pipe a generous amount of the mousse on top of each cupcake, staying away from the edge as the mousse will collapse a little. As soon as you've iced each one, press the mint 'raw' side down into the centre of of the mousse put the put it in the fridge so the mousse doesn't melt.
Refrigerate for at least another 4 hours before serving so that the mousse re-sets. Lightly dust the cupcakes with the cocoa before serving, and enjoy!
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