Paris Chocolat Chaud Cupcakes
Decadent dark chocolate torte topped with french silk mousse and finished with a vanilla whipped cream frosting - inspired by classic and rich French hot chocolate. Small batch and gluten free.
Ingredients
Cupcakes
- 3 oz unsweetened chocolate chopped
- 6 Tbsp butter
- 6½ Tbsp granulated sugar
- 2 large eggs
- ½ Tbsp vanilla
- 1 pinch salt
- 2 Tbsp gluten free 1:1 baking flour
French Silk Mousse
- 1 ounce unsweetened chocolate melted and cooled
- ⅓ cup granulated sugar
- 5 Tbsp butter
- 1 large egg
- ½ tsp vanilla
Whipped Cream Frosting
- 1 cup heavy whipping cream
- ¼ box instant vanilla pudding mix
- ¼ cup powdered sugar
Instructions
Cupcakes
- Preheat oven to 325℉ and place cupcake liners in a muffin tin. Lightly spray with cooking oil.
- Melt together the chocolate and butter in the microwave on 50% power in 1-minute increments. Stir until melted and set aside to cool.
- Stir in the sugar. Add the egg, vanilla, and salt and blend well. Stir in the flour just until combined.
- Fill cupcake liners ½ full and bake for 16-18 minutes, or until slightly puffed in the center. Cool completely in the pan.
French Silk
- Melt the chocolate and set aside to cool.
- Beat egg white until stiff peaks form.
- Cream butter, sugar, and vanilla until light and fluffy - at least 3 minutes.
- Mix in the melted chocolate and egg yolk. Beat for another minute. Fold in the whipped egg white. Mixture should be light and fluffy - not soupy. Spread on top of cupcakes and chill to set, about an hour.
Whipped Cream Frosting
- In a chilled bowl with chilled beaters, whip the heavy cream and powdered sugar until soft peaks form.
- Slowly incorporate the pudding mix, being careful not to overmix.
- Fill a piping bag or spoon directly on top of the mousse! Garnish with grated chocolate. Refrigerate at least 2 hours before serving, and store in the refrigerator.
Notes
You can easily make chocolate curls with a chocolate bar and vegetable peeler!
Ingredient Note: Not all gluten free flours are created equal. I used Bob's Mill 1:1 Baking Blend in this recipe. If you'd like to try something else, Cup-4-Cup is also a good option. Please let me know your results if you use other flours!