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A delicious plate of Red Velvet Cupcakes with White Chocolate Mousse

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!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour
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.