This month was so crazy for me! I can’t even imagine that I haven’t post any recipes in 6 weeks. I miss you dear readers! I hope to have more time this summer to cook, to read some cooking magazines and find new and delicious recipes.
Yesterday my 16 y. old daughter asked to make these Chocolate Meringue Cupcakes together. As these last few days have been difficult, I could imagine that cooking for an hour and half could be relaxing. So I said yes:)
My daughter made the Chocolate Mousse and the Chocolate Cakes. And I made the Graham Cracker Crust and the Meringue.
The most difficult part was pressing the crumbs firmly into the cupcakes liners. It was my job!
These cupcakes are scrumptious!
You can eat them with milk or vanilla ice cream.
Prep time : 1 h 15 Total time : 1 h 35 Serving : 12 cupcakes
Cheaters Chocolate Mousse
- 1 cup (250 ml) heavy whipping cream
- 4 ounces (113 g) semi-sweet or milk chocolate chopped
- 1 tablespoon powdered sugar
- 1 tablespoon vanilla extract
Graham Cracker Crust
- 9 sheets graham crackers
- 2 tablespoons honey
- 1/4 cup (55 g) unsalted butter melted, 1/2 stick
- 3/4 cup (95 g) all-purpose flour
- 3/4 cup (165 g) granulated sugar
- 1/2 cup (40 g) unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg at room temperature
- 1/2 cup (125 ml) buttermilk
- 1/4 cup (60 ml) canola oil
- 1 1/2 teaspoons vanilla extract
- 1/3 cup (80 ml) strong brewed coffee hot
- 4 large egg whites
- 1 cup (225 g) caster sugar or granulated sugar
- 1 teaspoon white vinegar
To make the mousse add the chocolate to a microwave safe bowl and microwave on 30 second intervals, stirring after each, until melted and smooth.
Add the heavy cream to a large bowl and whip with an electric mixer until stiff peaks form. Whisk in the melted chocolate, powdered sugar and vanilla until smooth and thick. Cover the bowl and place in the fridge until ready to use.
Preheat the oven to 350 degree F. (180 degree C.). Grease 12 cupcakes molds with cooking spray. Set aside.
Crush the graham crackers by hand, until they are fine crumbs, or process in a food processor for several pulses. Add the honey and mix, or pulse, to combine. Add the butter and mix until thoroughly combined. Press the crumbs firmly into the cupcake liners being sure to push it up the sides of the cups.
In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, canola oil and vanilla until smooth.
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
Pour the batter among among the cupcake tins. Bake for 20-25 minutes or until tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Allow to cool 10 minutes and then use a small paring knife to cut a cone-shaped piece from the center of each cake. Spoon the mousse into the holes allowing it to over flow out onto the top of the cake. Place in the freezer for 20 minutes or in the fridge for longer or until ready to make the meringue.
Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Now add the vinegar and whisk until just combined. (You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted).
Spread the meringue mixture over the cakes and place on a baking sheet. Either use a kitchen torch to set the meringue all over on top or cook under the broiler for 1-2 minutes or until the meringue is set and golden. These are best served immediately, but can be kept in the fridge if needed, but the meringue with soften and become moist much like a frosting.
*The cupcakes can be eaten frozen or from the fridge. It’s up to you what you prefer. Frozen is more like ice cream and the fridge is very mousse like.
Recipe adapted from Half Baked Harvest.