Cupcake 2.0

Name: Cupcake 2.0
Ingredients: White Chocolate Mousse:; 2 large egg yolks; 1 large egg; 1 tablespoon granulated sugar; 7 ounces white chocolate, melted; 1/2 cup heavy cream; Devils Food Cake:; 3 cups granulated sugar; 21/4 cups all-purpose flour; 1 tablespoon baking soda; 11/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 11/2 cups cocoa powder; 4 large eggs; 2 large egg yolks; 11/2 cups buttermilk; 11/2 cups strong brewed coffee, warm; 1/2 teaspoon vanilla extract; 11/2 tablespoons butter, melted; Chocolate Glaze:; 1/2 cup heavy cream; 7 ounces bittersweet chocolate, chopped; 11/2 teaspoons butter; Pinch salt; 3 tablespoons white chocolate, melted

25 ingredients

1 steps

Ingredients

White Chocolate Mousse:
2 large egg yolks
1 large egg
1 tablespoon granulated sugar
7 ounces white chocolate, melted
1/2 cup heavy cream
Devils Food Cake:
3 cups granulated sugar
21/4 cups all-purpose flour
1 tablespoon baking soda
11/2 teaspoons baking powder
1/2 teaspoon kosher salt
11/2 cups cocoa powder
4 large eggs
2 large egg yolks
11/2 cups buttermilk
11/2 cups strong brewed coffee, warm
1/2 teaspoon vanilla extract
11/2 tablespoons butter, melted
Chocolate Glaze:
1/2 cup heavy cream
7 ounces bittersweet chocolate, chopped
11/2 teaspoons butter
Pinch salt
3 tablespoons white chocolate, melted

Directions

1

{"0":"WHAT TO DO:","1":"1. Make mousse: Place yolks, eggs and sugar in a bowl over a double boiler and whisk until warm to the touch, about 2 minutes. Remove from double boiler and whisk until thick, about 2 minutes. Drizzle melted chocolate into egg mixture, whisking vigorously until incorporated. In a separate bowl whisk cream to stiff peaks. Fold into egg-chocolate mixture and place in a piping bag fitted with a large tip. Refrigerate until needed.","3":"2. Make cupcakes: Preheat oven to 325 degrees. Sift sugar, flour, baking soda, baking powder, salt and cocoa into a bowl. In another bowl whisk together eggs, yolks, buttermilk, coffee and vanilla. Slowly add wet ingredients to dry ingredients, whisking. Add butter and stir until just combined.","5":"3. Spray a 12-cup nonstick cupcake pan with cooking spray. Fill each cup halfway with batter. Bake until cooked through, 18-20 minutes. Remove from oven and allow to cool to room temperature before filling and glazing.","7":"4. Make glaze: In a small pot, bring cream to a simmer. Place bittersweet chocolate, butter and salt in a bowl. Pour simmering cream into the bowl and let sit 1 minute. Whisk until smooth.","9":"5. Assemble cupcakes: Working with one at a time, remove cupcakes from pan. Insert the piping tip into the top center of each cupcake and pipe in white chocolate until full. Wipe any excess off top of cupcake.","11":"6. Dip tops of cupcakes in glaze. Shake upside down to remove excess. Allow glaze to set 10 minutes. Place warm white chocolate in a piping bag with a narrow tip and pipe a line of loops across top of each cupcake."}