Sunday, October 6, 2013

Better Than Whoopie Cupcakes

As you can guess, these are my take on Better Than Sex cupcakes. But I wanted it to have a slightly less sensual name, because I'm weird like that. :) It is a triple chocolate cupcake with an Oreo crust, chocolate mousse filling, topped with chocolate ganache & chocolate cream cheese frosting. This recipe is simple to follow, but it IS a little time consuming. I finished making & assembling these after 3 hours...but that was mostly because I was socializing during the time. So you may get these done much quicker than me.

I have to say, these are BOSS cupcakes! What makes them so good is the filling, which recipe I used from Food For a Hungry Soul. It is AWESOME! I used the whole recipe & ended up with a ton left over. So you can either half the recipe, or you can make it whole & scarf the leftovers down (personally, I suggest doing the latter). So for all you chocolate lovers out there, this cupcake is for you. I hope you enjoy! 

 Oreo Crust:
12 Oreos halves, finely crushed
1 Tbsp. butter, melted
Chocolate Cupcakes:
1 ¼ cup flour
1/4 cup cocoa powder
2 Tbsp. dark cocoa powder
2 tsp. baking powder
1 tsp. meringue powder (optional)
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup sour cream
1/4 cup milk, if needed
1/4 cup chocolate chips
Chocolate Mousse Filling (adapted from Food for a Hungry Soul):
1/2 cup powder sugar
2 cups cold heavy cream
1 cup chocolate chips
1/4 cup sugar
2 tsp. vanilla extract
Chocolate Ganache:
1/2 cup dark chocolate chips
2 Tbsp. heavy cream
Chocolate Cream Cheese Buttercream:
4 oz cream cheese
1/4 cup butter, softened
1/4 cup Cool Whip
2 Tbsp. cocoa powder
1 tsp. vanilla extract
2 cups powder sugar
(It may look weird, but you'll thank me later!)
      Mousse Filling: 
Combine powder sugar and 1/2 cup heavy cream in a medium saucepan; stir over low heat. Add chocolate chips to mixture, stirring frequently to melt chips and mixture becomes well blended; remove from heat. Add  vanilla, and stir to combine; set aside.
In the bowl of a stand mixer, beat the remaining (1 ½ cups) heavy cream, slowly adding sugar. When all sugar is incorporated, increase speed to high and beat until stiff peaks form.
Fold in chocolate mixture into whipped cream, careful not to overmix. Refrigerate for 45-60 minutes. Cupcakes: 
Preheat oven to 350 degrees. Lightly grease each liner with cooking spray.
In a small bowl, soak Oreo crumbs with melted butter, stirring to evenly coat crumbs. Place 1 tablespoon of mix into each cupcake liner, pressing down with the back of a spoon.
In a medium bowl, sift together flour, cocoa powders, baking and meringue powder, and salt; set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, until combined. Add vanilla extract and sour cream until just combined.
Add dry ingredients on low speed, alternating (if needed) with milk, until just combined. Fold in chocolate chips.
Fill liners 2/3 full; bake for 16-20 minutes. Cool completely on wire racks.
When cupcakes are completely cooled, fill a piping bag with mousse filling, fitted with an open-star tip (or cut the end of the bag). Cut a cone-shaped hole out of cake, and pipe a generous amount of filling into cupcake; replace the cake hole and cover the filling.
In a microwave safe bowl, heat chocolate chips and heavy cream in 30 second intervals, until mixture is melted and well mixed. (You may need to add a tiny bit more cream to reach the right consistency.) Spread ganache evenly over cupcakes using a spatula or paring knife. Let ganache set, about 5 minutes.
In the bowl of a stand mixer, cream together cheese, butter and Cool Whip for 2 minutes. Add vanilla extract and cocoa powder. Slowly add powder sugar, half a cup at a time, until consistency is reached.
Pipe onto cupcakes, and enjoy!

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