Homemade Chocolate Mousse Cupcake Recipe

I am pleased to have the opportunity to test the Kitchen Misk mold set.Eggs Pudding can be made directly hollow with this "non-regular" mold,Chocolate mousse can then be filled in, chilled until firm, making small mousse cakes.They are topped with chocolate glaze to look like real cups, offering a triple texture and exquisite taste. The marked quantity can make a set of 6 Kitchen Misk cupcakes.

2 eggs, 40 grams of fine sugar,muffins.

Ingredients:Eggs 2, 40 grams of fine sugar,honey 10 grams,low-gluten flour 80 grams, salad oil 15 grams, whipped cream

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Preheat the oven to 170 degrees for 10 minutes before use.Oven.

Melted butter (not included in the ingredient list) should be brushed on the interior of the Kitchen Misk mold to facilitate demolding.Butter.

Place eggs, fine sugar, and honey in a mixing bowl.

Electric mixer

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Beat until patterns are clear, and when lifted from the beater, they won't easily drip and will form slow-fusing designs.

Sifted low-gluten flour

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Gently fold in a cross pattern starting from the bottom, ensuring no dry powder remains.

Pour salad oil along the edge of the bowl, mix well.

Pour into the Kitchen Misk mold to about 70-80% full.

Place in the center layer of the oven and bake at 170 degrees for 15-20 minutes.

Remove from the oven and gently tap the mold on various sides. Try to rotate the cake slightly with your hand.

Turn out immediately, ensuring a clean mold interior and even edges. Place on a cooling rack to cool.

Melt 70 grams of chocolate over low heat, then remove from heat and add a little whipped cream if desired.

Pour glaze onto the exterior of the cake.

The remaining chocolate (still warm), with the rest of the whipped cream, along with melted gelatin, should be mixed until fully dissolved into mousse liquid.Fill each cup about 80% full. Whipped cream

or yogurt can be used to pipe designs on top; chill in the refrigerator for 2 hours or quickly freeze for half an hour.

Mousse should set completely before removal, then add a chocolate "handle" and it's ready.

To achieve a smooth exterior, you may repeat the glazing process once.

After turning out the cake, trim the bottom if any part is raised.