The Story:
I used to have a tradition in high school. I would go over to my friend Cassie’s house on the weekend, take a million selfies on her Apple computer, make something way too sugary, and watch a chick flick with her sister. One night we decided we wanted chocolate mousse. But we had no clue how to make it. So we just improvised. We took some whipping cream and some chocolate chips and did what we could. It didn’t really come out as “mousse” but it was still chocolate and whipped cream so we happily ate it as we watched “Ever After” for the 3rd time that month.
And as for all the selfie photos we took…they’re still on computers and on Facebook and I always laugh and roll my eyes when they surface. We thought we were sooo cool 🙂
Chocolate Mousse Cupcakes with Candy Cane Crunch
Ingredients
Chocolate Cake:
- 1 Box Chocolate Cake Mix I used Pillsbury's Dark Chocolate Mix
- 3 eggs
- 1/2 C. butter melted and slightly cooled
- 1 C. milk or buttermilk
- 1/2 C. sour cream or plain yogurt
- 2 tsp. vanilla extract
Quick Mousse:
- 1 C. heavy whipping cream
- 1 small pkg. instant chocolate pudding mix
- 1 can Eagle Brand Sweetened Condense Milk
- 1/2 C. cold milk.
Crushed Candy Canes, for decoration
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, combine eggs, butter, milk, sour cream and vanilla extract until smooth.
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4. Add cake mix and stir.
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5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
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6. Quick Mousse: In a chilled metal bowl, beat heavy whipping cream with a whisk (or whisk attachment) until stiff peaks form. Remove from bowl and set aside. Combine pudding mix, Eagle Brand sweetened condensed milk and milk until smooth (I did this in the same bowl I mixed up my cream in, no need to wash it yet!). Fold the whipped cream and chocolate/condensed milk together. Refrigerate for 5 minutes or until thick.
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7. Pipe or spread onto cooled cupcakes and top with your favorite Christmas candy for decoration!
Sweetened condensed milk is sort of a secret weapon, that’s how people make all those delicious “poke” cakes! They pour this over their sheet cake and let it sink in… Mmmm.
You don’t have to use candy canes, I just thought they looked festive!
Looks like another fabulous recipe that I’ll have to try! (My coworkers and children thank you in advance!)
Question – What tip did you use to pipe the frosting?
I used a Wilton 1M tip!
Thank you! I had a hunch that was the one! Can’t wait to try these! Thanks for the reply! Keep up the great work!
Complete yumminess!!!
Do you have to refrigerate these when done, or does the icing hold up well at room temperature?
It actually holds up quite well! I didn’t know if it was was going to so I put half in the fridge and half not… but they both looked the same a few hours later 🙂
These look so good! I’m making them. I was going to ask the same question as Vickie. Thought of giving some to people and wondered if the mousse held up well. Thanks Lizzy! Hope you are having a fun December so far.
If you’re really worried, you can try my pudding frosting, that’s thicker 🙂
http://www.yourcupofcake.com/2013/08/chocolate-pudding-mix-frosting.html
Thanks for the response. It sounds like they hold up well enough to give. 😀
does HAVE to be eagle brand sweetened condensed milk?
that frosting looks sooo good!!
Looks so yummy! I love chocolate and peppermint.
Those are so pretty though now that I read it I see that I could just hold the peppermint bits and use pretty much anything. Evaporated milk is secret weapon that I put in my ice cream; I learned that from David Lebovitz.
making these for my grandson Ty with the crushed candy canes
Hi! I”m making these for my students this week. What size Condensed Milk? Thanks!!
14 oz. can!
Thank you! I always have such a difficult time knowing when the butter is cool enough. Any ideas/tricks? Is there another chocolate cupcake recipe that you think would work well paired with the mousse? 🙂
Any of my chocolate cake recipes will work great with the mousse! As for the butter, warm butter is fine, just not HOT because you don’t want it to cook the eggs 🙂
Thanks!! I always think it is warm, but then when I mix it, it ends up looking curdled.. 🙂 I may just play it safe, and use another recipe. 🙂
You can substitute butter for oil!
Thanks!! I totally am going to try that. Same quantities? You are the best!! 🙂
Yes!
Thank you!!