Starbucks Double Chocolate Chip Frappuccino Cupcakes
source: adapted slightly from Kimz Kitchen
Cake:
1 Box Devil's Food Cake Mix
1 (5.9 oz.) Instant Chocolate Pudding Box Mix
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Eggs
1/2 Cup Warm Water
2 Cups Semi Sweet Chocolate Chips
Preheat oven to 350*.
1. Mix cake, pudding, sour cream, oil, eggs and water. Stir in chocolate chips.
2. Divide among 24 greased, cupcake liners.
3. Turn the oven down to 325* and bake 18-23 minutes or until done. Cool completely.
Chocolate Mousse:
7 Tbsp. Sugar
3 Egg Yolks
1/4 Cup plus 3 tsp. Water
1/2 pkg. Semi Sweet Chocolate Chips
1 1/4 Cups Chilled Whipping Cream
1. Whisk sugar and yolks in a large metal bowl. Place the bowl over a pot of simmering water.
Continually whisk until liquid reaches 160*, about 8 minutes.
2. Meanwhile, place chocolate chips in a medium bowl.
3. When egg mixture has reached the desired temperature, pour it over the chocolate chips. Let this sit and melt for a few minutes. Then beat egg and chocolate mixture until cool and thick, about 5 minutes.
4. Beat the whipping cream in a separate bowl until stiff peaks form.
5. Fold whipped cream into chocolate.
6. Refrigerate until ready to use. (I put mine in a big resealable plastic bag, ready to pipe.)
Swiss Meringue Butter Cream Icing:
3/4 Cup Sugar
4 Egg Whites
1/4 Tbsp. Salt
2 Sticks, Unsalted Butter (at room temperature)
1 Tbsp. Vanilla
1. Mix sugar, egg whites and salt in a heat proof mixing bowl. (I used the same metal mixing bowl, washed, of course.) You know the drill... place the bowl over a pot of simmering water. Whisk until mixture reaches 160* and sugar is dissolved.
2. Return the mixing bowl to your mixer. Start beating on low speed and gradually increase to medium-high speed until stiff glossy peaks form. (Approximately 10 minutes.)
3. Reduce the speed to medium and add the butter, a few pieces at a time.
4. Add vanilla.
5. Switch to the paddle attachment and beat until are bubbles are gone. (Just a minute or two.)
To Assemble the Cupcakes:
-You will need the Cupcakes, Chocolate Mousse, Butter Cream Icing, and a jar of Hot Fudge.
1. Once the Cupcakes are completely cooled, core out the center.
I tried a knife but found that my melon baller worked great without tearing the cupcakes.
2. Spoon a small dollop of hot fudge (at room temperature, no need to heat it) into the bottom of the cupcake hole.
3. Pipe the Chocolate Mousse onto the top of the hot fudge sauce.
4. Pipe the Butter Cream Icing onto each cupcake. (I used a large star tip)
5. Pipe hot fudge sauce on top and finish with a Starbucks signature green straw.
This was by far, the most time-consuming cupcake I think I've made in my 29 years.
(For some of you reading this, that probably is not saying much....)
HOWEVER,
great was the reward.
Moist, chocolaty cake, fluffy mousse, creamy, dreamy icing.
Yes. I did that and they were awesome.
Just sayin'...
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