Chocolate Mousse Cupcakes!

1. Roughly chop the chocolate and add it to a bowl placed over a pot of lightly simmering water. Add the butter and coffee powder and allow to melt together. 
2. While the chocolate mixture is melting, beat the egg whites until stiff peaks form. 
3. Combine the cream and sugar and whip until thick and stiff peaks have formed. 
4. Once your chocolate has completely melted, remove it from the heat and stir to cool down slightly. Add the egg yolks and mix to combine. 
5. Add some of the egg whites to the chocolate mixture and stir through to loosen the mixture. Now alternate between the egg whites and whipped cream, folding through to combine instead of stirring to keep as much air as possible in the mousse. Once all the egg whites and cream has been combined, run the spatula along the bottom and sides of the bowl to ensure there are no lumps of egg whites and cream.
6. Place the mousse in the fridge to set for 4 hours, or overnight. 
7. Serve the mousse with extra whipped cream or as a topping for vanilla cupcakes made with the Vanilla Cupcake Mix with Fantastical™ and Cupcake Pan kit . For a final touch, decorate with Fantastical ™ eggs from the kit. 

Cook’s note: if you prefer your mousse a little sweeter add more sugar when whipping your cream. You can swap the dark chocolate out with milk or white chocolate.