Black Magic Mousse Topped Cupcakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 2 teaspoons baking soda 
• 1 cup buttermilk 
• 1 cup hot-brewed coffee hot brewed
• 3 ounces chocolate chips dark
• 0.8 cup dutch processed dark unsweetened
• 2 large eggs 
• 7.9 ounces flour well
• 2 cups granulated sugar 
• 2 cups heavy whipping cream 
• 5 ounces chocolate 
• 1 tablespoon hungry jack pancake syrup (or whatever syrup)
• 1 teaspoon salt 
• 0.5 teaspoon vanilla 
• 2 teaspoons vanilla extract 
• 0.5 cup vegetable oil 

Equipment

• bowl
• oven
• mixing bowl
• hand mixer
• microwave
• muffin liners

Directions

1. Preheat oven to 350°F. Line 32 cupcake cups with paper liners.In a large bowl, stir together flour, cocoa, baking powder, baking soda, salt and sugar. Make a well in the center and add eggs, milk, oil, vanilla and coffee, then stir until mixed. With an electric mixer, beat on medium until smooth.
2. Bake cupcakes for about 25 to 28 minutes or until set.In a microwave-safe bowl, melt the two chocolates together using 50% power and stirring every 30 seconds.
3. Add the room temperature pancake syrup and ½ cup of the cream and transfer to a mixing bowl.
4. Let cool to room temperature (about 5 minutes), then gradually add remaining 1 ½ cups of cream and beat with an electric mixer until thick. Beat in vanilla.
5. Transfer the mousse into a large, heavy duty freezer bag and chill for 10 minutes.Snip the bottom corner of the bag about ½ inch from the point and squeeze the mousse out onto the top of each cupcake. Keep cupcakes chilled until serving time.