Chocolate Mousse Filled Cupcakes

Need a cupcake for any occasion?  This one works! Need a chocolate fix?  This cupcake will give it to you.  Need an elegant dessert? This cupcake will bring it for you.  Want to impress your friends?  Then choose this cupcake!  This cupcake is light and fluffy and filled with a rich dark chocolate mousse filling.  You will love this cupcake!

Chocolate Mousse Filled 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

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

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 will be filled with mousse.

Mousse

2 tablespoons Ghirardelli cocoa powder

5 tablespoons hot water

7 ounces, Ghirardelli bittersweet chocolate, chopped fine 

1-1/2 cups cold heavy whipping cream

1 tablespoon sugar

1/8 teaspoon salt

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 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.

Chocolate Butter Cream Frosting

7 ounces marshmallow fluff

1 cup butter, softened

1 teaspoon vanilla extract

4 cups confectioners' sugar

4 to 5 tablespoons water

Beat together the fluff, butter, and vanilla until combined and creamy.  Gradually add confectioners' sugar. If you think the frosting is too thick you can add 1 tablespoon of water at a time until you get the right consistency.  

Sprinkle with your favorite toppings if you like. Store in the refrigerator until ready to serve.