Mini Red Velvet Cupcakes with White Mousse and Peppermint Bark

Servings: 18 cupcakes


  • 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
  • 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
  • 18 Ghirardelli Peppermint Bark SQUARES


  • For white mousse, in a medium microwave-safe bowl, combine Ghirardelli Classic White Baking Chips, whipping cream, and cream cheese.
  • Cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds. If white chips are not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
  • Cover and chill for 3 hours or until well chilled.
  • Preheat oven to 350F.
  • Line eighteen 1 1/4 inch muffin cups with paper bake cups. Set aside.
  • 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.
  • 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. (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.)
  • When cupcakes are cool, beat white mousse with an electric mixer on medium to high speed until light and fluffy.
  • 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.
  • 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.)
  • Adorn frosted cupcakes with Ghirardelli Peppermint Bark SQUARES.
  • Enjoy immediately or chill in an airtight container for up to 4 hours.

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