Rachel's Cookery: Dark Chocolate Cupcakes with Cookie Crust, Dark Chocolate Mousse, Dark Chocolate Frosting and Whipped Cream

Good grief, that's a mouthful of a title. It's a mouthful of a cupcake, too. I'm not saying it was difficult, but I will admit that it took a lo-o-o-o-o-ong time to put together. You can absolutely do this, though. I'd recommend breaking it down into two stages; maybe baking the cupcakes the first day and then filling and decorating them the second. I made these yesterday, and because they were for a dear friend who happens to be gorgeous and brilliant (Hi, Catherine!), I knew I had to taste one (not a hardship, you say? Then spend six hours with them making them and give it a try) and then take pictures before I get all the dang things out of my apartment. When all I really want is to make some spicy tomato sauce with sausage and some leftover pulled pork I have in my fridge! But I digress...

The cupcakes really are good. They are ridiculously chocolatey, which was my intention, with a nice variety of textures among the crispy cookie bottom, the moist cake, the creamy mousse, and the silky frosting. Plus the dollop of whipped cream and grated bittersweet chocolate. My mother would hate these. But then she thinks the be-all, end-all of my cupcakes are the Key Lime ones so these are completely out of her comfort zone.

I'm babbling. I think I am avoiding even talking about these. Time for me to grow up and take a deep breath and get started...did I mention I am supposed to make more cupcakes tomorrow? I know I can fit in that tomato sauce somewhere...

~ Chocolate Cookie Bottoms ~

1 1/2 cups chocolate cookie crumbs (about one package of chocolate cookies)
1/2 cup melted butter
1/2 cup chopped bittersweet chocolate

Preheat the oven to 350 degrees. Line 2 12-cup muffin tins with cupcake liners.

Very carefully so as not to scorch the chocolate, over low heat in a medium pot, melt together the butter and chocolate. Remove the pot from the heat and stir in the chocolate crumbs until all are moistened.

Divide the crumb mixture evenly among the muffin cups. Using your clean fingers, press the mixture down into an even layer in the bottom of each cupcake liner. Bake at 350 degrees for 8 - 10 minutes (you will be able to smell them - do not let them burn). Let cool for about 10 minutes before filling with frosting.

~ Dark Chocolate Cupcakes ~

1 cup unsweetened dark cocoa powder

1 tablespoon instant espresso powder
1 1/2 cups boiling water
3 large eggs
2 teaspoons vanilla
3 cups all purpose flour
2 cups granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened

Pour the boiling water over the cocoa and espresso powder in a medium bowl and stir until well combined, then cool to room temperature.

In a separate bowl, mix the eggs, 1/4 of the cooled cocoa mixture, and the vanilla.

In the bowl of a standing mixer, add the rest of the dry ingredients and mix on low until combined.

Add the butter and the remaining cocoa mixture, then mix until the dry ingredients are incorporated. Beat for an additional 2 minutes, then scrape down the sides.

Add the egg mixture a third at a time, making sure to beat until the mixture is combined after each addition. Scrape down the sides of the bowl again.

Divide the batter among the cookie-lined muffin tins, filling about 2/3 full.

Bake in the center of the oven for about 18 minutes or until a toothpick inserted in one of the cupcakes comes out clean, or the cake springs back when gently pressed.

When removed from the oven, let rest in the pans for about 5 minutes, then remove to a wire rack to cool completely before frosting.

Okay, this is where I would take a break, if possible. You've done a perfectly respectable job so far, and you've been smelling chocolate for quite a while. No? Oh, you're as pig headed stubborn as I am? Carry on, then.

~ Dark Chocolate Mousse ~

1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1 cup sugar
1 cup dark cocoa powder
2 cups whipping cream
2 teaspoons vanilla extract

1 teaspoon salt

Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

Combine sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended.

To fill the cupcakes: Once the cupcakes have cooled, cut out a cone-shaped portion out of the top of each cake. Slice off the excess cake from the cone (leaving the flat cap) and reserve the top. Fill the resulting hole with about a tablespoon of the chocolate mousse mixture (or however much you need). Replace the cap. Repeat with the remaining cupcakes, and then put in the refrigerator for about 15 minutes to chill and set the filling.

~ Dark Chocolate Frosting ~

6 ounces dark chocolate chips
4 tablespoons unsweetened cocoa powder

1 1/2 cups butter, softened
6 tablespoons milk, room temperature
1 teaspoon vanilla extract

1/2 teaspoon salt
5 - 6 cups powdered sugar

Melt the chocolate chips, either in the microwave at 30-second intervals, in the top of a double boiler over simmering water (or let's be honest here - I just heat mine on the stove very very carefully - don't do that). You want the chips to be nice and smooth. Stir in cocoa powder and allow mixture to cool slightly so it is just about room temperature.
In a large bowl, beat together butter, milk and vanilla and salt until well-combined. Add in the cooled chocolate mixture and beat until all is mixed in. Gradually blend in the powdered sugar, starting at low speed and moving up to high, until frosting is thick and smooth and of a good consistency to pipe.

Frost the cupcakes using a pastry bag fitted with a large star tip.

Almost done! At this point I was getting plain old mad and tired of chocolate and tired of pastry tips. You do not have to do this if you don't want to. I just love Catherine.

~ Stabilized Whipped Cream ~

1/2 teaspoon unflavored gelatin
2 tablespoons cold water
1 cup whipping cream
2 tablespoons confectioner's sugar

Sprinkle gelatin over cold water in small bowl to soften.

Scald 2 tablespoons of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring till dissolved.
Refrigerate until consistency of unbeaten egg white. Then, with a whisk, beat until smooth.
In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over-beat.

Using a pastry bag fitted with a large star tip, pipe a bit of the heavy cream onto the top of each cupcake. If you like, sprinkle the frosted cupcakes with grated bittersweet chocolate.

Store these in the refrigerator but let warm up a bit before serving. Makes 24 cupcakes.

Whew! I want a cheeseburger. And an unsweetened iced tea!