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    Mini Red Velvet Cupcakes with White Chocolate Mousse and Peppermint Bark

      Servings:   18 cupcakes
      Time:  Prep: 30 minutes. Chill: 3 hours. Bake: 12 minutes

    Ingredients
      1 11-ounce bag Ghirardelli Classic White Baking Chips
      1 cup whipping cream
      3 ounces cream cheese, softened and cut up
      1 cup all-purpose flour
      1 tablespoon Ghirardelli Unsweetened Cocoa
      14 teaspoon salt
      14 cup unsalted butter, softened
      34 cup granulated sugar
      1 egg
      2 teaspoons red food coloring
      12 teaspoon vanilla extract
      12 cup buttermilk
      12 teaspoon baking soda
      12 teaspoon vinegar
      18 Ghirardelli Peppermint Bark SQUARES
    Directions
    1. For white mousse, in a medium microwave-safe bowl, combine Ghirardelli Classic White Baking Chips, whipping cream, and cream cheese.
    2. 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.
    3. Cover and chill for 3 hours or until well chilled. 
    4. Preheat oven to 350F.
    5. Line eighteen 1 1/4 inch muffin cups with paper bake cups. Set aside. 
    6. For batter, in a small bowl, stir together flour, Ghirardelli Unsweetened Cocoa, and salt; set aside.
    7. In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds.
    8. Gradually add sugar; beat on medium speed until combined. Beat on medium speed for 2 minutes more, scraping bowl occasionally.
    9. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
    10. In a small bowl, combine baking soda and vinegar; stir into batter. 
    11. Divide batter among the prepared muffin cups.
    12. Bake for 12 minutes or until tops spring back when lightly touched.
    13. Cool in cups on a wire rack for 5 minutes.
    14. Remove from cups and cool completely on a wire rack.*
    15. When cupcakes are cool, beat white mousse with an electric mixer on medium to high speed until light and fluffy.
    16. Spoon mixture either into a pastry bag fitted with a large star tip, or spoon into a large self-sealing plastic bag and snip off the corner. 
    17. 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).
    18. 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.)
    19. Adorn frosted cupcakes with Ghirardelli Peppermint Bark SQUARES.
    20. Enjoy immediately or chill in an airtight container for up to 4 hours.

    *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.