Project Runway Party, Chocolate Cupcakes & Raspberry Mousse Frosting

The recipe Project Runway Party, Chocolate Cupcakes & Raspberry Mousse Frosting could satisfy your American craving in approximately 3 hours. For 95 cents per serving, you get a frosting that serves 12. One serving contains 441 calories, 6g of protein, and 35g of fat. This recipe is liked by 824 foodies and cooks. This recipe from Will Cook for Smiles requires heavy cream, milk, baking soda, and water. With a spoonacular score of 43%, this dish is solid. Similar recipes are Dark Chocolate Cupcakes with Peanut Butter Mousse Frosting, Chocolate Rum Cupcakes with Chocolate Mousse Frosting, and Chocolate Mousse Cupcakes with Whipped Strawberry Cream Cheese Frosting.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 and line the muffin pan with cupcake lines.Prepare all the ingredients and have them ready before starting the batter.Sift the flour, baking powder and salt together and set aside.Break up the chocolate bar and melt it with butter in the microwave at half power for about a minute, stirring every 20 seconds. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined.Drizzle in the melted chocolate.Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients.Divide the batter between the cupcake cups, filling about 3/4 way up.Bake for 18-20 minutes. Do a toothpick test to make sure they are done. Cool before frostingRaspberry Mousse Frosting:Start by making raspberry puree. In a small sauce pan, combine raspberries, lemon juice and sugar. Cook on medium heat until the raspberries give out juice. Mash the berries with a wooden spoon and bring to boil. Strain the mixture through a fine strainer to remove the seeds and solids.Place your metal bowl from the electric mixer and the whisk attachment (or a regular metal bowl and the beaters) in the freezer for 10-15 minutes. Make sure that your heavy whipping cream is cold.Add the heavy whipping cream to the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly, add the sugar. Beat until stiff peaks appear (don't walk away far.) Refrigerate until ready to use. Combine cold water and gelatin, stir well. Let sit for 5 minutes until all the gelatin has absorbed the water and become translucent. In a small sauce pot, combine the gelatin and raspberry puree. Heat through on medium heat, while stirring constantly, until all melted and combined. Take off heat and cool for a few minutes. Fold in half of the whipped cream until smooth. Then, carefully fold in the remaining cream until all smoothly combined.Refrigerate for about an hour until starts to mold. Transfer some mousse into a piping bag and frost the cool cupcakes.

 

Step by step:

1. Preheat the oven to 350 and line the muffin pan with cupcake lines.Prepare all the ingredients and have them ready before starting the batter.Sift the flour, baking powder and salt together and set aside.Break up the chocolate bar and melt it with butter in the microwave at half power for about a minute, stirring every 20 seconds. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.Lower the mixer to medium, with mixer running, drizzle in the oil and beat until well combined.

2. Drizzle in the melted chocolate.Alternating, beat in dry ingredients and milk on low speed. Starting and ending with dry ingredients.Divide the batter between the cupcake cups, filling about 3/4 way up.

3. Bake for 18-20 minutes. Do a toothpick test to make sure they are done. Cool before frosting

4. Raspberry Mousse Frosting:Start by making raspberry puree. In a small sauce pan, combine raspberries, lemon juice and sugar. Cook on medium heat until the raspberries give out juice. Mash the berries with a wooden spoon and bring to boil. Strain the mixture through a fine strainer to remove the seeds and solids.

5. Place your metal bowl from the electric mixer and the whisk attachment (or a regular metal bowl and the beaters) in the freezer for 10-15 minutes. Make sure that your heavy whipping cream is cold.

6. Add the heavy whipping cream to the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly, add the sugar. Beat until stiff peaks appear (don't walk away far.) Refrigerate until ready to use.

7. Combine cold water and gelatin, stir well.

8. Let sit for 5 minutes until all the gelatin has absorbed the water and become translucent. In a small sauce pot, combine the gelatin and raspberry puree.

9. Heat through on medium heat, while stirring constantly, until all melted and combined. Take off heat and cool for a few minutes. Fold in half of the whipped cream until smooth. Then, carefully fold in the remaining cream until all smoothly combined.Refrigerate for about an hour until starts to mold.

10. Transfer some mousse into a piping bag and frost the cool cupcakes.

Nutrition Information:

covered percent of daily need