• Begin by heating oven to 325 degrees F and line your cupcake tin with cupcake liners.
• In a large measuring cup, combine the butter and semi-sweet chocolate, melt in the microwave or on the stove using a double boiler. Set aside and let cool.
• Separate the eggs into two bowls. Beat the egg whites on medium/high until frothy, about 1-2 minutes. Add the cream of tartar, and ¼ cup of sugar, one tbsp at a time until incorporated. Mix until soft peaks form. Set aside.
• In a separate bowl, beat on high the egg yolks and ¾ cup of sugar until double in size and pale in color, about 2-3 minutes.
• Fold cooled chocolate mixture into the egg yolks until combined. Gently fold the egg whites (about ½ cup at a time) into the chocolate/egg yolk mixture. Incorporate the vanilla extract.
• Portion about 2 cups of mousse batter into a bowl or large measuring cup, cover with plastic wrap and set aside in refrigerator; this is the chocolate mousse filling.
• Add the cinnamon to remaining cake batter, mix, and then portion batter into cupcake tins. Fill each one about ¾ full. Bake for about 15-20 minutes (18 minutes in my oven). Once baked, remove cupcakes from tin within 5 minutes and let cool on a wire rack. The middle will sink which allows for the perfect place for the chocolate mousse filling.
• Whip the heavy cream until soft peaks, add the vanilla extract, orange zest, and powdered sugar, mix until hard peaks (do not over-mix until you get butter); you want little peaks to remain when you remove the beaters, so it is stiff enough to swirl on the cupcakes. Portion into a plastic or piping bag.
• To assemble, gently spoon about 1 tsp of chocolate mousse filling into the middle of the cupcake, swirl whipped cream over the middle. Garnish with berries as desired. Once assembled, return cupcakes to the refrigerator until ready to serve.

Notes:

• This recipe creates ~ 12-16 cupcakesCupcakesneed to be stored in refrigerator if not consumed the same day as baked. Theywill last 1-2 days at most in the refrigerator covered with plastic wrap
• “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”