In this article, we will explore a delicious and easy-to-prepare recipe.

Delightful Red Velvet Cupcakes with White Chocolate Mousse

Indulge in the perfect blend of flavors with these Red Velvet Cupcakes topped with a luscious White Chocolate Mousse. This recipe is a delightful treat for any occasion, combining the classic charm of red velvet with the creamy sweetness of white chocolate. Whether you’re baking for a celebration or simply to satisfy your sweet tooth, these cupcakes are sure to impress.

Ingredients You Will Need

For the Cupcakes:

• 1 box Red Velvet Cake mix: A convenient base that saves time while delivering the rich, velvety texture.
• 3 eggs: Adds moisture and structure to the cupcakes.
• 1/2 cup butter, melted and slightly cooled (or oil): Provides richness and moisture. Choose butter for a richer taste or oil for a lighter texture.
• 1 cup sour cream: Ensures a tender crumb and enhances the flavor.
• 1/2 cup milk: Adds moisture and helps combine ingredients smoothly.
• 2 teaspoons vanilla extract: Enhances the flavor profile with a subtle sweetness.

For the White Chocolate Mousse:

• 1 box White Chocolate Instant Pudding mix: The foundation of the mousse offering a creamy, sweet flavor.
• 3 cups Heavy Whipping Cream: Whipped to perfection to create a light and airy mousse.

Step-by-Step Directions

Preparing the Cupcakes:

1. Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit. Line your cupcake pans with cupcake liners to prevent sticking and ensure easy removal after baking.

2. Sift and Set Aside: Sift the red velvet cake mix into a small bowl to eliminate any lumps, ensuring a smooth batter. Set aside.

3. Mix Wet Ingredients: In a large mixing bowl, combine the eggs, melted butter, sour cream, milk, and vanilla extract. Whisk these ingredients together until you achieve a smooth, homogeneous mixture.

4. Incorporate the Cake Mix: Gradually stir the sifted cake mix into the wet ingredients, mixing until just combined. Be careful not to over-mix to maintain the cupcake’s light texture.

5. Fill and Bake: Fill each cupcake liner 3/4 full with the batter. This allows room for the cupcakes to rise without overflowing. Bake in the preheated oven for 17-20 minutes, or until a knife inserted into the center comes out clean.

6. Cool Completely: Once baked, allow your cupcakes to cool completely on a wire rack. This step is crucial before adding the mousse topping to prevent it from melting.

Making the White Chocolate Mousse:

7. Whip the Mousse: In a stand mixer fitted with the whisk attachment, combine the white chocolate instant pudding mix and heavy whipping cream. Beat on medium-high speed until stiff peaks form, indicating the mousse is well-set and ready to be piped.

8. Pipe and Decorate: Using a piping bag fitted with your choice of nozzle, pipe the mousse onto the cooled cupcakes. Finish with a sprinkle of decorative toppings, like colorful sprinkles or white chocolate shavings, for added flair.

Tips for Success:

• Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for a smoother batter and even baking.
• Mousse Consistency: If your mousse is too soft, continue whipping until it reaches the desired stiffness.
• Decorative Toppings: Customize your cupcakes with additional toppings such as fresh berries, edible glitter, or a drizzle of melted white chocolate.

Enjoy Your Creation!

With these Red Velvet Cupcakes topped with White Chocolate Mousse, you’ve created a dessert that’s not only visually stunning but also delectably delicious. Perfect for parties, gatherings, or a cozy night in, these cupcakes are a testament to the joy of baking. Share them with loved ones or savor them as a personal treat, celebrating the delightful dance of flavors and textures. Happy baking!

Red Velvet Cupcakes with White Chocolate Mousse

Indulge in these moist red velvet cupcakes topped with a decadent white chocolate mousse. Perfect for special occasions or a sweet treat any day!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr

Servings: 24 cupcakes

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Cupcakes

• 1 box Red Velvet Cake mix
• 3 eggs
• 113 g butter melted and slightly cooled
• 240 g sour cream
• 120 ml milk
• 2 tsp vanilla extract

White Chocolate Mousse

• 1 box White Chocolate Instant Pudding mix
• 720 ml Heavy Whipping Cream

Equipment

• Stand Mixer
• Whisk Attachment
• cupcake liners

Method

 

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, sour cream, milk and vanilla extract and whisk until smooth.
4. Stir in cake mix.
5. Fill cupcake liners 3/4 full and bake for 17-20 minutes or until an inserted knife comes out clean.
6. Let cool.
7. Quick Mousse: In a stand mixer using the whisk attachment, beat instant pudding mix and heavy whipping cream until stiff peaks form.
8. Pipe mousse onto cooled cupcakes and top with sprinkles!

Notes

For an extra touch, garnish with shaved white chocolate or a sprinkle of cocoa powder. These cupcakes are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.