It’s Friday, so I am going to kill you with Chocolate.
Ok, of course I am not going to kill you, but you might just die sitting there looking at these cupcakes.
They’re definitely a Friday cupcake.So every year on December 24 we have have a giant and I mean giant bowl of Death by Chocolate. Seriously you guys this is a party size punch bowl. The recipe should serve twenty-five people.
Notice that I said it should, not it does. Somehow we seem to finish it off within a day after. Now there is a lot of us (at Christmas it is all nine of us, plus some, sometimes plus seventeen), but not twenty-five.
Really you can’t blame us. For one we only make it ONCE a year. Only once. Trust me everyone looks forward to Christmas Eve just to get some Death By Chocolate. It’s really good, my mom’s recipe is the best.
It’s layered with all the good stuff. Chocolate cake, Kahlua, Chocolate Mousse, Whipped Cream and Snickers.
They are a little involved, but I promise they are worth it. So, so, so worth it. Really you will not regret these cupcakes.
I guess I got antsy, cause all my brain was thinking was death by chocolate.
See, I have these rules. One of my crazy rules is that Death By Chocolate can only be made on Christmas Eve. Only Christmas. Not Easter, not the 4th of July, not Halloween and definitely not Thanksgiving. Only Christmas and only once a year.
It’s a sacred Christmas tradition. Don’t mess with my traditions. Seriously, don’t.
Anyway, since I just could not make the real thing, I settled on cupcakes.
Cause that totally makes sense, right?
Actually settled is the wrong word. Settled makes these cupcakes sound like they are not as amazing as they are. Honestly, and I can not believe I am saying this, they might be better than the giant punch bowl. The cupcakes alone are so good. Moist, chocolate and pure heaven. Really that is what my twelve-year-old brother said,”Whoa, that’s seriously like a little bit of heaven.” Let me note that this kid never give me compliments about food, unless it is his favorite homemade 3 cheese pizza. That’s his favorite.
Ok, then there’s the whipped cream filling and the chocolate mousse frosting. Oh the mousse, the mousse it what Death By Chocolate is all about. Gotta love the mousse. I finished off the cupcakes with chopped Snicker sauce, for some reason my mom’s recipe for Death by Chocolate involves chopped Snickers. Not sure why, but it does and well it’s good. Obviously.
Oh wait, then because I just had to go a little more over the top (hey, its Friday, over the top is a must) I made a chocolate Kahlua sauce just to drizzle all over the top.
Death By Chocolate Cupcakes
Chocolate mousse adapted from [Two Peas & Their Pod| http://www.twopeasandtheirpod.com/easy-chocolate-mousse/]
Yields: 12 cupcakes
- Chocolate Mousse Frosting
- 7 oz bittersweet chocolate, finely chopped
- 3 tablespoons water
- 4 large eggs, at room temperature, separated (use pasteurized eggs, if you are concerned about eating raw eggs)
- Pinch of coarse salt
- 1 1/8 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 1/4 cup Kahlua
- 1/2 cup cold heavy whipping cream
- 1/2 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon Kahlua
- Chocolate Kahlua Sauce
- 1/8 cup water
- 1/4 cup brown sugar
- 1/2 cup heavy cream
- 1 tablespoon Kahlua
- 1/4 teaspoon sea salt
- 2 tablespoons semi-sweet chocolate chips
- 1/2 cup chopped Snickers
Begin by making the chocolate mousse frosting. Combine the chocolate and water in a microwave safe bowl. Microwave on 30 seconds intervals, stirring after each, until just melted. Once the chocolate is melted whisk in the four egg yolks. Don't stop whisking until they are completely combined. Set aside. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt. Whip on medium-high speed until stiff peaks form. They will be thick and smooth. This took me about five minutes. Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently with a spatula only until there are no visible streaks left. Be as gentle as possible, you dont want to deflate the egg whites. Cover the bowl and place in the freezer for at least one hour while you bake the cupcakes.
Heat oven to 350°F. Line a cupcake tin with liners.
Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla. Beat on medium speed of mixer for two minutes. Beat in Kahlua. Evenly scoop batter into prepared muffin liners.
Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Allow to cool completely before filling and frosting.
While the cupcakes cool make the filling and chocolate Kahlua sauce. For the sauce, whisk together the heavy cream, Kahlua, and salt in a small bowl. Set aside. Combine the brown sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 3-5 minutes. When you see that it has started to turn brown, slowly pour in the heavy cream mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and stir in the chocolate. Set aside.
Pour the cream into a bowl of a stand mixer. Whip on medium high speed for about two minutes, then turn the speed to high and add the powdered sugar, Kahlua and vanilla. Whip until stiff peaks form. Place in the fridge until ready to use.
To assemble the cupcakes Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the whipped cream filling. Transfer the Chocolate Mousse Frosting to a pastry bag fitted with a tip. Pipe frosting (make sure it is cold) into a swirl on each cupcake (you can also just spread the frosting on with a knife). The mouse may or may not hold it's shape, it depends on how cold and stiff it is. Don't worry if the mousse does not hold it's shape, it's still delicious! Sprinkle with chopped Snickers and drizzle the chocolate Kahlua sauce over the top, if desired.
- Preparation time: 45 minutes
- Cook time: 15 minutes
- Total time: 1 hour 30 minutes
Like I said, your gonna die.