Salty Caramel and Chocolate Mousse Cupcakes

PREPARATION

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.

• In a large mixing bowl, whisk together the sugar, oil, eggs and vanilla until combined. Add the flour, buttermilk, cocoa powder, baking powder, baking soda and salt and whisk until just combined.

• Evenly divide the batter among the muffin cups. Bake 18 to 22 minutes, until a knife inserted into the middle of a cupcake comes out clean. Let cool completely.

• When the cupcakes have cooled, use a knife or a cupcake corer to remove the center, taking care not to go all the way through the cupcake.

• Fill each cupcake with 1 tablespoon Salty Caramel Sauce followed by 1 tablespoon Dark Chocolate Mousse and then 1 tablespoon Milk Chocolate Mousse.

• Generously ice each cupcake with Chocolate-Espresso Frosting.

For the Salty Caramel Sauce
• In a large deep heavy-bottomed saucepot over medium heat, dissolve the sugar into the water, stirring constantly until it turns amber, about 10 to 14 minutes.

• Immediately remove from heat and slowly stir in the cream and vanilla (the mixture will bubble violently), until the caramel is fully incorporated. Pour the caramel into a jar and let cool.

For the Dark Chocolate Mousse
• Place the chocolate chips in a heatproof bowl.

• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.

• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.

• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.

For the Milk Chocolate Mousse
• Place the chocolate chips in a heatproof bowl. 

• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.

• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.

• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.

For the Chocolate-Espresso Frosting
• In a large mixing bowl, combine the cocoa and espresso powders. Set aside.

• In a small saucepot over medium-high heat, bring Œ cup cream to a boil. Slowly whisk the cream into the cocoa-espresso powder until the mixture is smooth.

• Whisk in the sugar until dissolved, then whisk in the remaining œ cup cream. Refrigerate at least 2 hours.

• Use an electric beater or mixer on medium speed to whip the mixture until has stiff peaks.

• With the mixer or beater on low speed, gently add the mascarpone and which until the mixture is combined, fluffy and spreadable.