STORAGE: store in an airtight container for up to 2 days (refrigerated).

CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).

BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the center comes out with moist crumbs.

MIRROR GLAZE: You don’t want to skip any steps when making this recipe. Make sure everything is measured exact.

SET MOUSSE: There are no vegetarian substitutes to this recipe. But I’m sure with a simple Google search you can find a set mousse recipe :0)

MOULDS: The molds measure 70mm (7cm / 2.7”) in diameter I bought my molds online from an Australian cake supply store. You can find some with a simple Google search for ‘Silicone Half Sphere Mold’. You’ll also be able to find them on Amazon. They should cost around $10-$15

Combine the white choc chocolate, 100ml of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Set aside to cool.

While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.

Whip the remaining 1 cup heavy cream to soft peaks. Add the dulce de leche and whip until you reach stiff peaks. Add half of the room temp chocolate to the whipped cream along with the melted gelatin and fold or mix until well combined. Add the remaining chocolate mixture and repeat.

Pour the mixture into your silicone molds and allow them to set overnight. To remove them gently cut the very top of the opening using a sharp knife and invert the mousse out of the molds as shown in the video. Set aside in the fridge.

Bloom gelatin with 1/2 cup of water and set aside for 5 minutes.

Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer.

Add bloomed gelatin and stir until dissolved.

Place chocolate chips in a large heat proof bowl. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, use an immersion blender to smooth mixture. Pour mixture through a sieve to remove any remaining lumps.

Allow glaze to cool to 33C before coloring and pouring. If it’s too thin allow it to cool a little more. If it begins to set and thicken too much heat up for 10 seconds in the microwave

Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add funfetti sprinkles and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).  

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

To finish off mirror glaze spheres add two spheres to each other. Gently press them together. Using a squeeze bottle drizzle them with each coloured mirror glaze until the whole sphere is covered. Set aside in the fridge until ready to use.

To finish off cupcakes core the center of each one and fill with funfetti rainbow sprinkles or any sprinkles you like. It could even be your fave candy! Fit the end of a piping bag with a round tip and frost your cupcakes in a low swirl as demonstrated. Coat the frosting in rainbow sprinkles. The easiest way to do this is to add the sprinkles to a bowl and tip the frosting into the bowl with sprinkles.

Finish them off by gently topping them with the mirror glaze sphere.