Chocolate Mousse Filled Cupcakes with Brandy Icing, Crumbled Shortbread and Salted Coconut Crisps

Chocolate Mousse Filled Cupcakes with Brandy Icing, Crumbled Shortbread and Salted Coconut Crisps

Cupcake base:
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1 tsp vanilla extract

120g softened butter
2 cups icing 
4 tbsp brandy

Chocolate mousse:
2 egg yolks
55g simple syrup
100g dark chocolate, melted and cooled
250g cream, whipped

Salted Coconut Crisps:
3/4 cup toasted coconut flakes
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup + 2 tbsp castor sugar
2 tbsp cream
2 tbsp maple syrup
55g butter
1/4 teaspoon vanilla extract
flaky sea salt for finishing 

Chocolate ganache:
60g dark chocolate
60g cream

1/4 cup Store-brought or homemade shortbread, crumbled

Preheat the oven to 170°C. Line a 12 hole cupcake tray with cupcake liners. 
Beat the flour, sugar, baking powder, salt and butter on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated and there are no lumps. 
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Core the center of each cupcake with an apple corer, set aside. 

For the mousse, place egg yolks and simple syrup in a double boiler and beat with an electric whisk over the heat for about 4 minutes. It should be thick, pale and fluffy. remove from the heat and continue to beat until the sides of the bowl are cooler to touch. Fold in the chocolate, then fold in the whipped cream. Place in the fridge for about 30 minutes then pipe into the hollowed center of each cupcake. 

For the icing, beat butter until pale and fluffy, then add icing sugar 1/2 cup at a time, beating well after each addition. Add the brander and beat for a further 5 minutes or until light and fluffy. (if it is too runny, add a little more icing sugar). Dollop on top of each cupcake and spread out evenly. 

For the salted coconut crispsPre-heat oven to 175 c. Line a baking sheet with parchment paper. stir together the coconut, flour and salt in a large bowl. Put the sugar, cream, maple syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil and sugar and butter is completely dissolved. Continue to boil for 1 more minute. Remove from heat and stir in the vanilla, then pour mixture into the coconut and flour mixture and stir until just combined. Set aside in the freezer for about 15 minutes and is firm enough to handle. Spoon mixture in 1/2 tsp mounds onto the prepared baking sheet and sprinkle with the flakey sea salt. Bake until the cookies are thin and an even golden brown color, about 10 to 12 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. 

For the ganache, heat cream until just boiling and pour over chocolate in a medium bowl. Beat until al the chocolate is melted. 

Dip one 1/3 of the icing on each cupcake in the chocolate ganache. Top with the salted coconut crisps and sprinkle over the crumbled shortbread evenly. 

No comments:

Post a Comment