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White Chocolate Peppermint Mousse Cupcakes

Irresistible White Chocolate Peppermint Mousse Cupcakes Delight

These White Chocolate Peppermint Mousse Cupcakes are a festive, crowd-pleasing holiday dessert that combines refreshing peppermint with sweet white chocolate.
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Prep Time 25 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1 box Vanilla or White Cake Mix Opt for a high-quality mix for optimal flavor and texture.
  • 3 large Egg Whites Using egg whites only contributes to a fluffier texture.
  • 1 cup Water Hydrates the cake mix for the right batter consistency.
  • 1/2 cup Canola or Vegetable Oil Can be substituted with melted coconut oil for a slightly different flavor profile.
  • 3.4 oz Instant White Chocolate Pudding Mix Do not prepare as pudding; use only the dry mix for the best results.
For the Peppermint Mousse
  • 1 cup Andes Peppermint Crunch Baking Chips Substitute with Ghirardelli peppermint bark chips if Andes are unavailable; note texture and color differences.
  • 1 cup Heavy Whipping Cream Save some for frosting later, ensuring it remains cool for best volume.
For the Frosting
  • 1/2 cup Unsalted Butter Always use softened butter for better texture when creaming.
  • 1 cup White Chocolate Chips Imparts a rich sweetness to the frosting.
  • 1 tsp Vanilla Extract Adds depth of flavor to the frosting.
  • 3-4 tbsp Milk Adjust the amount for desired thickness; helps smooth out the frosting consistency.
  • 3 cups Confectioners' Sugar Sweetens and thickens the frosting.
For Garnish
  • 1/2 cup Crushed Candy Canes Optional garnishes for added texture and festive flair.
  • 1/2 cup Peppermint Bark Squares Optional garnishes for added texture and festive flair.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Muffin tin
  • paper liners
  • Piping bag
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare muffin tins with paper liners.
  2. In a mixing bowl, combine the cake mix, egg whites, water, oil, and pudding mix. Beat on medium speed until just combined.
  3. Distribute the batter into muffin cups, filling each about ¾ full. Bake for 15-18 minutes and let cool completely.
  4. Melt ¼ cup of heavy cream and peppermint chips in a microwave-safe bowl, stirring until smooth. Set aside to cool.
  5. Whip the remaining heavy cream until stiff peaks form, then fold in the cooled peppermint mixture.
  6. Core and fill each cooled cupcake with peppermint mousse using a piping bag.
  7. Melt white chocolate chips with remaining heavy cream, then mix with beaten butter, vanilla, milk, and sugar to make frosting.
  8. Frost the cooled cupcakes and garnish with crushed candy canes or peppermint bark squares.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

These cupcakes should be stored in an airtight container. They can remain at room temperature for 2-3 days or in the refrigerator for up to 5 days. For longer storage, freeze without frosting and thaw overnight before serving.

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