Decadent Triple Chocolate Cupcakes

For a recent get-together, I knew I wanted to make truly delicious chocolate cupcakes.  Chocolate by itself was not enough.  Chocolate mousse?  Yes.  Dark chocolate ganache?  Absolutely!  Dark chocolate is not for the faint of heart. These cupcakes are for lovers of sinfully rich desserts.

Chocolate Cupcakes with Dark Chocolate Mousse Filling, Dark Chocolate Ganache and Nutella Buttercream
Cupcakes:
Ingredients:
1 cup heavy cream
10 ounces semi-sweet chocolate, roughly chopped
2 ounces unsweetened chocolate, roughly chopped
3 eggs
1/s cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract (can substitute more vanilla)
3/4 cup cake flour
1/2 teaspoon baking soda
1 cup dark chocolate chips
Directions:
1. Preheat oven to 325.  Line cupcake pans.

2. Melt chocolate.  This can be done on low, using a microwave and stirring often, or with a double boiler.  I heated a small amount of water to boiling, then set my pot on top.  Add the first 3 ingredients to pot.  Stir with wooden spoon until melted.

3. Using electric mixer, blend sugar, eggs, and extracts.  Beat until mixture thickens, from 3-5 minutes.  Then, pour the melted chocolate in, and blend until combined.

4.  In separate bowl, combine cake flour & baking soda.  Whisk, then gradually add this to the batter, mixing about 30 seconds after adding the flour.  Finally, add chocolate chips.  Blend for 15 seconds.

5.Fill cupcake tins about half full.  Bake cupcakes for about 25 minutes.  They are done when a toothpick inserted comes out cleanly.  Cool on wire racks.

Dark Chocolate Mousse:

2 ounces semisweet chocolate (coarsely chopped)
2 ounces unsweetened chocolate (coarsely chopped)
1 1/2 cups heavy cream
2 T sugar
1 T Godiva liqueur

1. Put chocolate in large metal bowl.
2. Heat 1/2 cup heavy cream and sugar to boiling-but stir and watch carefully or it will burn.  Remove from heat, add liqueur, and pour over chocolate.  Stir well.

3. Using electric mixer, whisk 1 cup heavy cream on HIGH.  (Note; if you do not make whipped cream within a few minutes, throw it out and start again).  Fold in melted chocolate until combined.

4.  Cover with plastic wrap and refrigerate to set, about 45 minutes.

Dark Chocolate Ganache

4 ounces unsweetened chocolate
2 ounces sweetened chocolate
1 cup heavy cream

1. Heat cream in saucepan over medium hat to boiling.  Keep careful watch on pot.
2. Pour cream over chocolate, stirring well.
* Depending on desired consistency, you may need to add more cream.

Nutella Buttercream (from Inquiring Chef)
1  jar Nutella (13 ounces)
1 stick butter softened
1-2 cups powdered sugar
Splash milk, as needed

Using electric mixer, blend Nutella and butter u\ntl smooth.  Gradually add sugar until desired consistency is achieved,

Garnish:
Toast chopped hazelnuts on low setting.

ASSEMBLY:
Using small paring knife, carve out 1-inch diameter holes from cupcakes.  Save tops-place them next to each cupcake.

Fill centers with about 1 tablespoon chocolate mousse.  Find top, chop end to make smaller, set on top of hole.

Dip cupcakes into ganache carefully, to keep top on.  Slowly rotate top through ganache.

Once ganache sets, using a piping bag, frost top with Nutella buttercream.  Sprinkle toasted hazelnuts on top for garnish.

ENJOY!