I might be crazy- I didn't take a picture of the inside! It's a shame, too-it's filled with chocolate mousse! I made these for my friend Jessica's birthday a while back- we all loved them.
Ingredients
Cake
1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk (we used vanilla almond milk)
1 cup sour cream
Chocolate Mousse Filling
2 cups heavy whipping cream
2 cups milk chocolate chips
Chocolate Buttercream Frosting
1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla
1 bag mini Snickers (I think next time we will use THESE. They are less sweet, and I like that)
Directions
- Preheat oven to 350 degrees F. Line 24 cupcake tins with liners.
- To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes.
- Scoop the batter evenly into the cupcake liners.
- Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.
- To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool.
- Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag.
- When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.
- To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.
Recipe from Kevin and Amanda
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