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Salvaged Chocolate Mousse Cupcakes

Made these on Friday while Husband went Friday prayers. Well actually I wanted to make Nigella's instant chocolate mousse but lazy me didn't read instructions properly and I mixed ALL ingredients in the pot and happily waited till they melted and mixed and as a result, the mousse didn't set. Bummer.

I had all my ingredients ready and my baby sleeping! HAHA. Specially bought marshmallows for this from Phoon Huat, though I think the marshmallows aren't that sweet. Oh wells. Can't be choosy for halal versions ahahhaha. Speaking of which, I love Phoon Huat for their halal logo! Like their vanilla essence is also halal, and these marshmallows too. Awesome! But sadly they're not easily found at NTUC, which means I'll have to stock up only when I go Phoon Huat. I wish there was an outlet near my house.

Anyway, after I made the chocolate mousse, I transferred to 5 ramekins and the balance in my mug for me to savour. It was DELICIOUS. So sinful. Would have made the most sinful fondue ever. Max Brenners can close shop. I added some milk and it's the best chocolate milk everrr!!

Then I realised.

I don't think Husband would want to eat all of that, and although I can teeheehee, I shouldn't. So I decided to make cupcakes out of them. And there was a birthday celebration that day too, so why not add on to the cakes! Hahaha. I googled for some chocolate cupcake recipes, to get a rough gauge what kind of ingredients are required, and I came up with the most cincai recipe ever. I've never been so cincai with baking, only with cooking.

Ingredients

1/3 cup canola oil
All 5 cups of chocolate mousse syrup
1/2 cup sugar (should have added 1 instead!)
1 tbsp bicarbonate soda (thereabouts)
1/2 tsp baking powder
3 medium eggs
1 1/2 cups flour
1 tsp vanilla essence
  1. Okay here goes my cincai baking method too. Add oil and sugar together, mix. I mixed by hand using a whisk.
  2. Add in the baking powder and bicarbonate soda and vanilla essence. Mix. Like who adds rising agents without the flour?! Me. Hahaha. 
  3. Add in the eggs to the batter, mix in one by one.
  4. Add the flour, a third at a time and combine.
  5. Add in the chocolate syrup, then transfer to 18 cupcake cups, 2/3 full.
  6. Bake at 170 degrees Celsius for 25 minutes.

 

Batter poured into the cups and dressed them with marshmallows to give added sweetness, but seems like they didn't do the job -_-" But it does look pretty doesn't it! Hahahaha


Fresh from the oven! The marshmallows didn't sink like what I hope they would, oh wells. But on the bright side!! The cupcakes rose nicely! Much better from the jackfruit cupcake attempt.


All dressed up and packed for in-laws' household! Because the marshmallows were pretty ugly and the cake wasn't sweet, I decided to dress them with good sweet stuff. I was lazy to do the whip and frost thingy so I used nutella instead. Was supposed to dress them with peanut butter but that never materialised haha. I think I have to force myself to do some frosting some day. But I do like the lazy frosting effect with a bit of swirl just using the butter knife.


Eaten cupcake. It is light and spongy but not very sweet. Maybe I put in a little too much bicarbonate soda, or I didn't put enough sugar. Must be the sugar. Wanna know why I added half a cup only? Firstly, the chocolate syrup was so sweet with the marshmallows so I thought I could reduce the sugar here. And secondly, I used whatever sugar was in the pack left, I was lazy to open another pack. Haha!

Now that I'm confident with doing cupcakes (jackfruit cupcake deflated my confidence seriously, pun intended), I should strongly consider frosting next time round.

Btw can you believe that these fotos were taken by my iPhone 4?! Good right!! I surprised myself too. Wahahaha
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