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White Chocolate Peppermint Mousse Cupcakes

Delightful White Chocolate Peppermint Mousse Cupcakes Recipe

Delicious White Chocolate Peppermint Mousse Cupcakes are the perfect festive treat for your holiday gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 20 minutes
Total Time 1 hour 8 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 package Vanilla or White Cake Mix Can substitute with homemade cake batter for a personal touch.
  • 4 large Egg Whites Using 4 whole eggs adds a richer flavor profile.
  • 1 cup Water Consider replacing with milk for extra richness.
  • 1/2 cup Canola or Vegetable Oil Coconut oil can be a healthier alternative if desired.
  • 3.4 oz Instant White Chocolate Pudding Mix Remember to use the dry powder without preparing the pudding.
For the Peppermint Mousse
  • 1/2 cup Andes Peppermint Crunch Baking Chips For a visually appealing twist, opt for Ghirardelli peppermint bark chips.
  • 1 cup Heavy Whipping Cream Ensure to separate it correctly for melting and whipping stages.
  • 1/4 cup Heavy Whipping Cream
For the White Chocolate Frosting
  • 2 sticks Unsalted Butter You may use salted butter, adjusting added salt accordingly.
  • 3/4 cup White Chocolate Chips Can switch to cream cheese for a tangier frosting instead.
  • 1/4 cup Heavy Whipping Cream Milk can work in a pinch but might result in a thinner consistency.
  • 1 teaspoon Vanilla Extract It's optional if you prefer a pure white chocolate taste.
  • 1/3 cup Milk Consider using plant-based milk alternatives for a dairy-free option.
  • 4 cups Confectioners' Sugar Powdered erythritol is a great sugar-free alternative.

Equipment

  • Oven
  • Mixing bowl
  • hand mixer
  • Cupcake Corer
  • Piping bag

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line 22-24 muffin cups with paper liners.
  2. In a mixing bowl, combine cake mix, egg whites, water, oil, and pudding mix. Beat on medium speed for 2 minutes.
  3. Distribute batter among muffin cups, filling them three-quarters full. Bake for 15-18 minutes until a toothpick comes out clean and cool on a wire rack.
  4. Melt Andes Peppermint Crunch Baking Chips with 1/4 cup of cream in the microwave for 30 seconds. Whip remaining cream until soft peaks form, then fold in melted peppermint mixture.
  5. Core the center of each cooled cupcake and fill generously with peppermint mousse.
  6. Melt white chocolate chips with 1/4 cup of cream and mix with beat butter and remaining ingredients until well combined.
  7. Frost cupcakes with white chocolate frosting and garnish with crushed candy canes or peppermint bark.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 46gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 28gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Store leftover cupcakes in the fridge for up to 5 days to keep them moist and delicious.

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