Mousse stuffed Espresso Cupcakes with Cappuccino Butter Cream Frosting | Just A Pinch Recipes

Ingredients

• ## FOR ESPRESSO INFUSED DEVIL'S FOOD CAKE
• 1 1/2 cup(s) unsalted butter, softened
• 1 1/4 cup(s) unsweetened coco powder
• 1 1/4 cup(s) hot water
• 3 cup(s) all-purpose flour
• 1/4 teaspoon(s) salt
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) baking powder
• 2 1/4 cup(s) sugar
• 4 large eggs (room temp!)
• 1 1/4 teaspoon(s) pure vanilla extract
• 1 cup(s) sour cream
• 1/4 cup(s) espresso powder
• ## FOR CHOCOLATE MOUSSE
• 5 ounce(s) bitter sweet chocolate, chopped finely
• 2 1/2 tablespoon(s) unsalted butter, cubed
• 3 eggs, separated
• 1 1/2 cup(s) whipping cream
• 1/8 cup(s) sugar
• ## FOR CAPPUCCINO BUTTER CREAM FROSTING
• 1/2 cup(s) unsalted butter, softened
• 16 ounce(s) confectioner's sugar
• 2 tablespoon(s) whipping cream
• 2 teaspoon(s) vanilla extract
• 4 tablespoon(s) cooled cappuccino