Mini Red Velvet Cupcakes with White Chocolate Mousse

Mini Red Velvet Cupcakes with White Chocolate Mousse

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"Mini red velvet cupcakes are filled and topped with creamy white chocolate mousse."
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3 h 42 m servings 247 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. For White Chocolate Mousse, in a medium microwave-safe bowl, combine Ghirardelli(R) 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.


  • *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.



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.

Made these for a Christmas party. They were pretty easy to make. Like the prior reviewer, I got 24 tassie size cupcakes from the batter. I reduced the mousse to 1/3 of the recipe (3.67 oz whit...

I absolutely love these little gems. I am not generally a baker but these are worth the effort and I served them for dessert on Christmas. Thank you.