Mini Red Velvet Cupcakes with White Chocolate Mousse Recipe - Allrecipes.com
Mini Red Velvet Cupcakes with White Chocolate Mousse Recipe
  • READY IN 3+ hrs

Mini Red Velvet Cupcakes with White Chocolate Mousse

Recipe by  

"Mini red velvet cupcakes are filled and topped with creamy white chocolate mousse."

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Ingredients Edit and Save

Original recipe makes 18 cupcakes Change Servings
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  • PREP

    30 mins
  • COOK

    12 mins
  • READY IN

    3 hrs 42 mins

Directions

  1. For White Chocolate Mousse, in a medium microwave-safe bowl, combine Ghirardelli® Classic White Chocolate Baking Chips, whipping cream, and cream cheese. Cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Cover and chill for 3 hours or until well chilled.
  2. Preheat oven to 350 degrees F. Line eighteen 1-1/4-inch muffin cups with paper bake cups. Set aside.
  3. For batter, in a small bowl, stir together flour, Ghirardelli Unsweetened Cocoa, and salt; set aside. In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat on medium speed until combined. Beat on medium speed for 2 minutes more, scraping bowl occasionally. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl, combine baking soda and vinegar; stir into batter.
  4. Divide batter among the prepared muffin cups. Bake for 12 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack for 5 minutes. Remove from cups and cool completely on a wire rack.*
  5. When cupcakes are cool, beat White Chocolate Mousse with an electric mixer on medium to high speed until light and fluffy. Spoon mixture either into a pastry bag fitted with a large star tip, or spoon into a large self-sealing plastic bag and snip off the corner.
  6. Insert pastry bag into top of each cupcake; squeeze as much filling into center of each as possible (you will see top of cupcake start to expand). Pipe a small amount of mousse mixture onto the top of each cake. (If using a plastic bag without a pastry tip, cut a slit into the top of each cupcake before squeezing in filling.) Enjoy immediately or chill in an airtight container for up to 4 hours.
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Footnotes

  • *Make-Ahead Tip: Unfilled cupcakes can be made up to 2 days ahead. Store in an airtight container at room temperature. To serve, fill as directed above.
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Reviews More Reviews

Jan 08, 2013

this was a great and easy receipe even for a novice baker. i found that it makes 24 mini cupcakes. Also, i had enough white chocolate mousse for 3 batches of cupcakes.

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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