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Mini Red Velvet Cupcakes with White Chocolate Mousse

Yield: Makes 18 cupcakes
Prep 30 mins to Chill 3 hrs Bake 350°F 12 mins
Mini Red Velvet Cupcakes with White Chocolate Mousse
  • 1 11  ounce bag  Ghirardelli® Classic White Chocolate Baking Chips
  • 1  cup  whipping cream
  • 3  ounces  cream cheese, softened and cut up
  • 1  cup  all-purpose flour
  • 1  tablespoon  Ghirardelli Unsweetened Cocoa
  • 1/4  teaspoon  salt
  • 1/4  cup  unsalted butter, softened
  • 3/4  cup  granulated sugar
  • 1  egg
  • 2  teaspoons  red food coloring
  • 1/2  teaspoon  vanilla extract
  • 1/2  cup  buttermilk
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  vinegar

1. For White Chocolate Mousse, in a medium microwave safe bowl, combine Ghirardelli® Classic White Chocolate Baking Chips, whipping cream, and cream cheese. Cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Cover and refrigerate for 3 hours or until well chilled.

2. Preheat oven to 350 degrees F. Line eighteen 1-1/4-inch muffin cups with paper bake cups. Set aside.

3. For batter, in a small bowl, stir together flour, Ghirardelli Unsweetened Cocoa, and salt; set aside. In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat on medium speed until combined. Beat on medium speed for 2 minutes more, scraping bowl occasionally. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl, combine baking soda and vinegar; stir into batter.

4. Divide batter among the prepared muffin cups. Bake for 12 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack for 5 minutes. Remove from cups and cool completely on a wire rack.*

5. When cupcakes are cool, beat White Chocolate Mousse with an electric mixer on medium to high speed until light and fluffy. Spoon mixture into a pastry bag fitted with a large star tip. (Or, spoon into a large self-sealing plastic bag. Snip off corner.)

6. Insert pastry bag into top of each cupcake; squeeze as much filling into center of each as possible (you will see top of cupcake start to expand). Pipe a small amount of mousse mixture onto the top of each cake. (If using a plastic bag without a pastry tip, cut a slit into the top of each cupcake before squeezing in filling.) Enjoy immediately or chill in an airtight container for up to 4 hours.

From the Test Kitchen*Make-Ahead Tip:
  • Unfilled cupcakes can be made up to 2 days ahead. Store in an airtight container at room temperature. To serve, fill as directed above.
Nutrition Facts (Mini Red Velvet Cupcakes with White Chocolate Mousse)
  • cal. (kcal) 237,
  • Fat, total (g) 15,
  • chol. (mg) 47,
  • sat. fat (g) 11,
  • carb. (g) 25,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 19,
  • pro. (g) 3,
  • vit. A (IU) 357,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 124,
  • Potassium (mg) 39,
  • calcium (mg) 74,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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