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Presented by Ariel E. Christianson Johnson & Wales University
Chocolate - Strawberry Marbled Cupcakes with Chocolate Mousse and Swiss Buttercream
2 c flour
2 c sugar
3/4 c Hershey cocoa
2 Tsp baking soda
2 large eggs
1 Tsp salt
1 c buttermilk
1 c vegetable oil
1 1/2 Tsp vanilla extract
1 c boiling water
Sift dry ingredients and place all ingredients in mixing bowl on medium to medium high until smooth.
1 1/2 sticks unsalted butter
1 1/2 cups sugar
2 tsp pure vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
2 1/2 cups flour
1 1/4 cups milk
1 3 oz packet strawberry jell-o
1 Cup strawberries, chopped into small pieces.
Turn oven to 350
Dissolve the jell-o in the milk and set aside. Put butter in mixer and beat at medium speed until smooth. pour in sugar and beat well. add eggs. mix well. add vanilla, baking powder, salt, flour, and milk/jell-o mixture; alternating the liquid and the dry ingredients.
Marble the strawberry with the chocolate cake, pouring batter into cupcake pan lined with paper liners. Fill about two thirds of the way and swirl the two batters together. Sprinkle chopped strawberries over the batter, and bake until a toothpick inserted comes out clean.
Chocolate Mousse Filling:
1 tablespoon Dutch-processed cocoa powder
2 1/2 tablespoons hot water
3 1/2 ounces bittersweet or semisweet chocolate, finely chopped
3/4 cups heavy cream
1/2 tablespoon granulated sugar
To prepare the mousse, combine cocoa powder and hot water in a small bowl and set aside.
Place chocolate in a medium bowl and melt in microwave in 10-second intervals, stirring between each until melted and smooth. Set aside to cool slightly, about 5 minutes.
In the bowl of a stand mixture fitted with the whisk attachment, whip cream, sugar, and salt at medium speed until slightly thickened, about 30 seconds. Increase speed to high and continue whipping until soft peaks form (the consistency of whipped cream). Whisk in the cocoa mixture until smooth, then fold in the cooled melted chocolate mixture until combined and no white streaks remain.
Once cupcakes have cooled, fill with chocolate mousse.
Swiss butter cream
2.5 oz egg whites
5.5 oz granulated sugar
7.25 oz butter, room temperature
1 T vanilla extract
combine the sugar and the egg whites in mixing brown and heat over a double boiler until the sugar is completely dissolved. whip the mixture until cool, then add the butter and vanilla.
Top cooled, filled cupcakes with buttercream and decorate as desired.