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1
For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
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2
In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer.
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3
Add the melted chocolate and mix well.
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4
Add the eggs, one at a time, and mix thoroughly after each addition.
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5
Add the vanilla and mix well.
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6
Combine the flour, baking soda and salt.
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Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half.
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8
Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula.
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9
Add the rest of flour mixture and the other 1/2 cup half-and-half.
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10
Mix until the batter is smooth and all of the flour lumps are gone.
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11
Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven.
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12
The tops of the cupcakes should be lightly browned.
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13
Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake.
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14
Cool the cupcakes completely.
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15
For the ganache: Put the chocolate chips, heavy cream and butter in a medium microwave-safe bowl.
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Microwave on high for 30 seconds at a time, stirring after each time, until the chocolate chips are melted and the ganache has the consistency of hot fudge.
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It will look like a mess at first but as you continue to stir it will start to form a thicker mixture.
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18
If the ganache becomes too thick to dip, put it back in the microwave for about 15 seconds and stir again.
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For the chocolate whipped mousse filling and topping: In large mixer bowl, beat the heavy cream, half-and-half and pudding mix until light and fluffy using heavy duty mixer.
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It should have the consistency of whipped cream.
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Put the filling in a pastry bag or zipper bag with a corner cut off.
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22
To assemble: Make a hole in the middle of each cupcake using a sharp knife.
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Be sure and leave a small amount of cake in the bottom of the hole.
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24
Fill the cupcakes using the filling in the bag.
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25
Using the same bag, frost the tops of the cupcakes with the filling.
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26
Put in the freezer until the topping mixture is cold and somewhat stiff, about 20 minutes.
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27
Dip each cupcake in ganache and immediately sprinkle with mini chocolate chips and garnish with a piece of chocolate bar.
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28
Let the cupcakes sit until the ganache is set.
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29
Then serve, or refrigerate until time to serve.
