1 ¾cupsall-purpose flour, stir well and aerate of weigh(221 grams)
¾cupextra dark unsweetened baking cocoa or Dutch processed(60 to 70 grams)
2teaspoonsbaking soda
1teaspoonbaking powder
1teaspoonsalt
2cupsgranulated sugar(390 grams)
2largeeggs
1cupbuttermilk
½cupvegetable oil
2teaspoonsvanilla extract
1cuphot brewed coffee
Chocolate Mousse Frosting (make twice)
5ouncesmilk chocolate, chopped(140 grams)
3ouncesdark chocolate, chopped (can use chips in a pinch)(84 grams)
1tablespoonpancake syrup or any maple syrup
2cupsheavy whipping cream
½teaspoonvanilla
Instructions
Preheat oven to 350°F. Line 32 cupcake cups with paper liners.
In a large bowl, stir together flour, cocoa, baking powder, baking soda, salt and sugar. Make a well in the center and add eggs, milk, oil, vanilla and coffee, then stir until mixed. With an electric mixer, beat on medium until smooth.
Fill the cupcake cups about ⅔ full.
Bake cupcakes for about 25 to 28 minutes or until set.
Chocolate Mousse Frosting
In a microwave-safe bowl, melt the two chocolates together using 50% power and stirring every 30 seconds. Add the room temperature pancake syrup and ½ cup of the cream and transfer to a mixing bowl. Let cool to room temperature (about 5 minutes), then gradually add remaining 1 ½ cups of cream and beat with an electric mixer until thick. Beat in vanilla.
Transfer the mousse into a large, heavy duty freezer bag and chill for 10 minutes.
Snip the bottom corner of the bag about ½ inch from the point and squeeze the mousse out onto the top of each cupcake. Keep cupcakes chilled until serving time.
Notes
I usually halve the cupcake recipe, so this mousse recipe makes enough to cover about 16 cupcakes. If you are making the full cupcake recipe and want all the cupcakes topped with mousse, you'll need to make the mousse recipe twice. Also, rather than doubling the mousse recipe and making it all at once, I recommend making it from start to finish as written, then repeating with a second round of ingredients.