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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
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Sift cake mix into a small bowl and set aside.
  • 3. In a large bowl, combine eggs, butter, milk, sour cream and vanilla extract until smooth.
  • 4. Add cake mix and stir.
  • 5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
  • 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.
  • 7. Pipe or spread onto cooled cupcakes and top with your favorite Christmas candy for decoration!