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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.
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Prep Time 1 hour
Cook Time 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

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

Method
 

Cupcakes
  1. Preheat oven to 325℉ and place cupcake liners in a muffin tin. Lightly spray with cooking oil.
  2. Melt together the chocolate and butter in the microwave on 50% power in 1-minute increments. Stir until melted and set aside to cool.
  3. Stir in the sugar. Add the egg, vanilla, and salt and blend well. Stir in the flour just until combined.
  4. 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
  1. Melt the chocolate and set aside to cool.
  2. Beat egg white until stiff peaks form.
  3. Cream butter, sugar, and vanilla until light and fluffy - at least 3 minutes.
  4. 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
  1. In a chilled bowl with chilled beaters, whip the heavy cream and powdered sugar until soft peaks form.
  2. Slowly incorporate the pudding mix, being careful not to overmix.
  3. 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!