So everybody knows how much I *LOVE* to bake. I've often been told I should open up a bakery. I would certainly love to but this is not likely in my future. If I ever opened up a bakery, it would be a cupcake bakery. I even picked out a name...sorry, I'm not going to post it. Even if I never open a cupcake bakery, I will continue coming up with more cupcake ideas and posting my successes here on my blog.
For the Relief Society birthday dinner we had recently, I signed up to bring cupcakes because I can never pass up that opportunity. Many of you remember the original, all chocolate,
Mousse Mountain cupcakes I posted about a couple of years ago. My mom and I also experimented with some white chocolate mousse and the two recipes we tried were okay. My mom really liked one but I thought the amount of egg yolks made it taste more
custardy than like white chocolate mousse. So I revisited that recipe and altered it to my liking (so typical of me). The result was delightful!
I also tried making a chocolate cake batter from scratch. I love Duncan Hines but decided to get away from the box mix this time. I used another recipe my mom and I tried before and for some reason I liked it better this time. The batter is supposed to be split between three 10" cake pans which resulted in almost 40 cupcakes. One batch of white chocolate mousse wouldn't cover all 39 cupcakes so I also had to do a batch of chocolate mousse. Then of course, I had to use them together as well as separately. Here's what they looked like before the chocolate coating:
I also did all chocolate and chocolate/white chocolate/chocolate which isn't pictured here.
I didn't have enough time for the mousse to properly set before dipping so I just had to drizzle the chocolate on most of them.
They were still delicious. My favorite was the white choc./choc./white choc. fully coated in chocolate. They tasted even more scrumptious on the second day. Since then I have come up with ever so many more mousse ideas and names for the cupcake creations. Maybe one day they'll get their own little name plaque in a refrigerated display case.
If you have plenty of time on your hands and want to make a dessert to impress or just to indulge in, this would do it. I've been craving these ever since the RS dinner!
White Chocolate Mousse
2 egg yolks
2 Tbsp sugar
2/3 c heavy whipping cream
1 c white baking chips (Guittard is the best if you can find it otherwise Nestle is better than most)
1 1/2 c heavy whipping cream
Beat eggs yolks in small bowl with electric mixer on high speed for about 3 minutes or until thick and lemon colored. Gradually add sugar.
Heat 2/3 c heavy whipping cream in saucepan over medium heat just until hot (not boiling). Gradually stir half of the cream mixture into the egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled (mixture will seem like thick melted caramel when ready).
Beat 1 1/2 cups whipping cream in large chilled bowl on high speed until stiff peaks form. Fold in white chocolate mixture. You may need to whip for a few more seconds to give it the right consistency. You don't want it too soft so it's loose but don't over whip it either. It takes practice. Pipe it onto cupcakes and refrigerate for a couple of hours before attempting to dip the cupcakes. You may even need to freeze them for 20-30 minutes to be stiff enough to dip. The white chocolate mousse is softer than regular chocolate mousse.
Chocolate cake
3 c packed brown sugar
3/4 c canola oil
3 eggs
2 2/3 c flour
2 1/4 tsp baking powder
2 1/4 tsp baking soda
1 1/2 tsp salt
1 Tbsp vanilla extract
1 1/2 c milk
1 1/2 c water
1 1/8 c cocoa powder
Preheat oven to 350°. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. For cupcakes, line tins with baking cups and lightly spray each cup.
In the bowl of electric mixer, combine the brown sugar and oil. Turn to low speed and mix in eggs. Let the sugar, oil and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set the flour mixture aside.
In another small bowl, mix the vanilla into the milk and set aside as well. Bring the water to a boil and pour over the cocoa and whisk until smooth. To the egg mixture, alternately add the flour mixture and milk mixture starting and ending with flour. Scrape sides of bowl down after each addition. With the mixer on low, add the cocoa. Scrape down the sides of the bowl and pour into prepared cake pans. For cupcakes, use a 1/4 c measuring cup to pour batter into each baking cup.
For 10-inch pans: bake approx. 15 minutes
For 9-inch pans: bake approx 22-24 minutes
For cupcakes: bake approx. 17-19 minutes
OR until toothpick inserted comes out clean (or almost clean).
This cake is very moist and feels sticky on top. That's normal. Cool for 10 minutes before moving to cooling racks. Once cooled, refrigerate until cold. It's easier to handle this way.
Chocolate Coating
2 c chocolate, chopped (I do 2/3 dark 1 1/3 milk)
3 Tbsp oil
Heat the two together until melted and smooth. I pour the mixture into a glass 1 cup measuring cup to do the dipping.
Enjoy!