Ingredients
Chocolate Cup Cake
- 220 g caster sugar
- 135 g plain flour
- 70 g unsweetened cocoa powder
- 11/2 tsp bicarb (baking) soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 125 g buttermilk
- 50 g vegetable oil
- 125 g warm water, 1/2 cup
- 1 egg
- 1/2 tsp vanilla extract
Coffee Mousse
- 300 g thickened cream
- 150 g White Chocolate Buttons
- 3 tsp instant coffee, (adjust to taste)
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 170°C (fan forced).
2. Line standard cup cake tins with paper liners.
3. Add sugar, flour, cocoa powder, baking soda, baking powder and salt to
"Closed lid" and mix with MC on for 30 sec / speed 4 to combine all ingredients evenly.4. Add buttermilk, oil and warm water to flour mix and whisk to combine with MC off for 30 sec / start at speed 2 then increase to speed 3 until mix is well combined.
5. Add egg and vanilla and mix again with MC off for 20 sec / start at speed 2 and increase to speed 3.5 until mix is smooth and well combined.
6. Fill prepared patty pan cases to only ½ fill. Bake for 18-20 mins until a toothpick inserted into the middle of a cupcake comes out with only a few moist crumbs attached. If there is any wet mix on the toothpick return the cakes to the oven and bake for another 2 minutes and then retest.
7. Allow the cakes to cool in the pans for 5 minutes before transfering to a wire rack to cool completely. Store in an airtight container and top with coffee mousse just before serving.
1. Add chocolate to
"Closed lid" and grate with MC on for 5 sec / speed 9.2. Scrape down bowl and add cream and instant coffee. Melt together for 2-3 min / 50°/ speed 3 with MC off. Continue at 1 minute intervals until mix is completely smooth and no lumps remain.
3. Blitz with MC on for 5 sec / speed 6 to ensure chocolate and cream have emulsified. Empty into a bowl or container. Cover with plastic wrap on surface of liquid and refridgerate until set. It's best left overnight to set but 4-5 hours should be sufficient. It won’t be set as hard as ganache and will have a thick yoghurt like consistency.
4. When ready to use coffee mousse add to TM bowl with butterfly locked in place. Whip on speed 3 with no MC on place. Don't set a time but watch until it looks like whipped cream.
Chocolate Cup Cake
Coffee Mousse
Tip
This cupcake is very moist and rich and is topped with a coffee mousse that is very addictive. The mousse needs time to set in the fridge ideally overnight but 4-5 hours should be sufficient to set it. I recommend starting this recipe a day or two earlier this way you can make the coffee mousse well in advance and leave it in the fridge until needed. Top the cupcakes with a small easter egg or your favourite chocolate. Makes appoximately 15-18 cupcakes.
These cupcakes will spill over the patty pan cases if filled too much. Only fill halfway to achieve perfect cupcakes for topping with the coffee mousse. It is a very runny mix so use a small jug to pour into the patty pans to avoid spills. Don’t be tempted to add more flour as the wet mix is what results in a such a moist and fluffy cup cake.
To acheive the swirl of mouse in the picture a very large star tip nozzle was used.
The coffee mousse is also great used as a topping for a pavlova or piped into profiteroles.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Very easy and super delish! Thankyou
Nikki Banks - Field Learning Manager - The Mix Australia
follow me on Facebook and Instagram@ThermoNikki
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