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White Chocolate Peppermint Mousse Cupcakes

Irresistibly Light White Chocolate Peppermint Mousse Cupcakes

Delightful White Chocolate Peppermint Mousse Cupcakes are a festive treat perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Vanilla or White Cake Mix Use a high-quality mix for fluffiness.
  • 3 large Egg Whites Whole eggs can be substituted.
  • 1 cup Water Moisture booster for the batter.
  • 1/2 cup Canola or Vegetable Oil Can substitute coconut oil.
  • 1 box Instant White Chocolate Pudding Mix Do not prepare the pudding.
For the Peppermint Mousse
  • 1 cup Andes Peppermint Crunch Baking Chips Ghirardelli baking chips can be a substitute.
  • 1 cup Heavy Whipping Cream Coconut cream can be used for a dairy-free option.
For the Frosting
  • 1 cup Unsalted Butter Can substitute with salted butter.
  • 1 cup White Chocolate Chips Choose a quality brand for the best results.
  • 2 teaspoons Vanilla Extract Enhances flavor.
  • 2 tablespoons Milk Almond milk can be used for a dairy-free alternative.
  • 3 cups Confectioners' Sugar Coconut sugar powder can be used for a different flavor.
For the Decoration
  • 1 cup Crushed Candy Canes Optional for festive touch.
  • 1/2 cup Peppermint Bark Squares Can swap with other sprinkles or nuts.

Equipment

  • mixing bowl
  • electric mixer
  • cupcake liner
  • microwave-safe bowl
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line 22-24 muffin cups with festive cupcake liners.
  2. In a mixing bowl, combine vanilla or white cake mix, egg whites, water, canola oil, and dry instant white chocolate pudding mix. Blend on medium speed for about 2 minutes until smooth.
  3. Distribute the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 15-18 minutes or until a toothpick comes out clean.
  4. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  5. Melt Andes peppermint crunch baking chips with 1/4 cup of heavy whipping cream in a microwave-safe bowl, stirring until smooth. Allow to cool slightly.
  6. Whip remaining heavy whipping cream until soft peaks form, then fold in the melted peppermint mixture until combined.
  7. Core the center of each cooled cupcake and fill with the peppermint mousse using a piping bag.
  8. Melt white chocolate chips with 1/4 cup heavy cream and mix into beaten unsalted butter, vanilla extract, and gradually add milk and confectioners’ sugar until fluffy.
  9. Frost the tops of the cupcakes with white chocolate frosting and garnish with crushed candy canes and peppermint bark.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Ensure cupcakes are fully cooled before filling to prevent melting the mousse. Adjust milk gradually for frosting consistency.

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