Mocha Cupcakes with Baileys

Delectable chocolate-coffee cupcakes with a touch of Baileys.

Preparation

CHOCOLATE MOUSSE
  1. Melt chocolate in a double boiler, stirring often. Add coffee and Baileys and stir to combine. Remove from heat and allow to cool 10 minutes. Add egg yolks and mix well.
  2. Place egg whites and salt in a large bowl. Using an electric mixer, beat into semi-stiff peaks. Add sugar, continuing to beat until stiff peaks form.
  3. Gently fold egg whites into chocolate to combine. Pour into a large dish and cover with plastic wrap. Refrigerate for 12 hours.

 

CUPCAKES
  1. Preheat oven to 350°F. Line cupcake or mini cupcake tins with paper cupcake liners.
  2. In a large bowl, combine all ingredients. Stir until batter is uniform.
  3. Divide batter among cupcake molds and bake 15–20 minutes or until toothpick inserted in centre comes out clean. Remove from oven and leave to cool 20 minutes.

 

ASSEMBLY
  1. Using your index finger, poke a deep hole in the centre of each cupcake. Using a piping bag or resealable sandwich bag, pipe chocolate mousse into hole to fill.
  2. Sprinkle with icing sugar and chocolate shavings to serve.

Le Coup de Grâce

Montreal, Quebec

Samuel Joubert may claim he’s no professional chef, but his immeasurable love of all things food-related sets him apart from other epicureans.

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