Today is my sisters birthday. I’m sad because this is the first year I haven’t spent it with her.
See my family is very close. And I mean close. As close as it gets! We talk to each other all the time, see each other all the time – at least 3 times a week – and spend every occasion together. But with me and Steve being on the road for 6 months out of the year, we haven’t been able to spend time with them. Of course we still talk all the time, but we don’t get to see them and spend occasions together. We’ve missed some birthdays and holidays for the first time ever. It’s been hard not to see the family, but you have to sacrifice some things when Steve is getting this amazing opportunity to play Professional Baseball.
Because I wasn’t going to be there to celebrate with my sister, I knew I wanted to make her something special.
My sister, Melissa, is obsessed with this White Chocolate Mousse Cake from a local bakery. She has requested it for multiple birthdays. Any occasion we need to get a dessert, she almost always demands we get this cake. And to tell you the truth, I don’t know if it’s the overall appeal and taste of the cake that see likes, or if it’s the White Chocolate Mousse. Because whenever she sees a dessert that includes white chocolate mousse she is immediately intrigued.
So, here you go Melissa. I made you White Chocolate Mousse Cupcakes. It’s a vanilla cake filled with White Chocolate Mousse, topped with Whipped Cream frosting. Garnished with a sweet raspberry.
The white chocolate mousse is the star of this dessert. A vanilla cupcake with whipped cream frosting is ordinary. But the white chocolate mouse filling brings the cupcakes to a different level. Knowing that the white chocolate mousse would be so critical I wanted to find a good recipe. So I searched and searched and searched. It was much harder than I thought to find a recipe that I liked. Especially because all of the recipes were so different. Some mousse was just white chocolate, whipped cream, and sugar. Some had those same items with a few more ingredients like eggs. And then some had the addition of gelatin or pectin. Even if the recipes seemed similar the instructions were different. It was a much harder job that I thought to find a good recipe.
Finally I ended up choosing a recipe that included white chocolate, gelatin, and whipped cream. It was fairly easy and quick to put together. And the outcome was what I wanted – a creamy, soft texture that can stand on it’s own. However, next time I would change the way I make it just slightly. The recipe calls to cool the white chocolate and gelatin mixture before adding in the whipped cream. I would only cool it slightly, for about 5 minutes in the refrigerator. That way the mixture doesn’t harden too much before I add the whipped cream. It’s only a slight change but I think it will help a lot in allowing the mousse to be more cohesive with the white chocolate and whipped cream.
Overall I really enjoyed these cupcakes and I know Melissa would too! Unfortunately she can’t try them because she is in San Diego and I’m in New York. But don’t’ worry Melissa, I’ll make them for you when I get home :).
I made these cupcakes as mini-cupcakes to up the cute factor. I think it worked :). And bite-sized cupcakes are just so appealing. You can pop a cupcake, or 2 or 3, in your mouth and not feel like a pig! Much more easier to enjoy!
Happy Birthday Melissa! These are for you 🙂
White Chocolate Mousse Cupcakes
Vanilla cake filled with White Chocolate Mousse, topped Whipped Cream Frosting
For Printable Recipe, Click here!
Makes: About 36 mini-cupcakes
For the Cupcake Batter
1 ½ cups All Purpose Flour
1 tsp. Baking Powder
½ tsp. Salt
½ cup (1 stick) Unsalted Butter
¾ cup Sugar
1 tbsp. Vanilla
1/3 cup Milk
White Chocolate Mousse
1 packet Gelatin (8 ounces)
1/4 cup of Water, to dissolve gelatin in
12 ounces of White Chocolate, Chopped
2 1/2 cups Heavy Cream, Divided
Whipped Cream Frosting
8 ounces of Cream Cheese, Softened
1/2 cup Sugar
1 1/2 teaspoons Pure Vanilla Extract
1/2 teaspoon Almond Extract (Optional)
2 cups Heavy Cream
36 Raspberries, For Topping the Cupcakes
Begin by making the white chocolate mousse. Pour the water in a small bowl and sprinkle the gelatin on top. Let it sit for 5 minutes until the gelatin has completely dissolved into the water.
Place the chopped white chocolate in a food processor or a blender and pulse until finely chopped. Then in a small saucepan, heat 3/4 of the heavy cream over medium-high heat. When the mixture reaches a boil reduce the heat to medium and add the gelatin. Stir until the gelatin completely melts.
Pour the heated heavy cream and gelatin mixture over the chopped white chocolate in the food processor. Immediately begin pulsing until the mixture is completely smooth. Transfer the mixture to a small bowl and set in the refrigerator to chill for 5 minutes, no longer. Keep your eye on the mixture and don’t forget about it in the refrigerator. You don’t want it to harden.
While the mixture is in the refrigerator, quickly whip up the remaining 1 3/4 cups of heavy cream. To whip the heavy cream, pour the heavy cream into the bowl of a stand mixer fitted with he whisk attachment. Beat until stiff peaks form, about 3-5 minutes.
Remove the mixture from the refrigerator and carefully fold in the whipped cream. Transfer the mousse to a sealed container and place in the refrigerator to set and chill completely, about 1 hour.
Preheat the oven to 350 degrees F. Line 3 mini-cupcake pans with cupcake liners. Set aside until needed.
To make the cupcake batter, combine the flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time, until fully incorporated. Mix in the vanilla. Add the flour mixture, alternatively with the milk, beginning and ending with the flour. Fold in the sprinkles.
Evenly scoop the batter into the prepared cupcakes liners. Bake for about 20 minutes, until the tops are lightly browned, and a toothpick inserted into the center of the cupcake comes out clean. Cool the cupcakes in the pan for about 5 minutes. Remove from the pan and place on a cooling rack to cool completely.
While the cupcakes are cooling, make the whipped cream frosting. In the bowl of a stand mixer, combine the cream cheese, sugar, vanilla, and almond extract. With the whisk attachment, beat the mixture until smooth. With the mixture whipping on low, slowly add the heavy cream. Increase the speed and continue to whip the mixture until stiff peaks form about 3-5 minutes. You will need to stop the mixer and scrape the bowl a few times while whipping. Transfer the frosting to a piping bag fitted with your favorite tip (I used a large pastry tip).
To assemble the cupcakes, cut/poke a hole in the middle of each cupcake. I normally use an apple corer but since these were mini cupcakes I used a medium round frosting tip. I think is the easiest way that creates the best results. If you do not own a round tip, you can use a small knife to cut a hole in the middle of the cupcake. Fill the cupcake with the white chocolate mousse of your choice. The easiest way to do this is place the mousse in a piping bag and pipe small amounts in the center of each hole.
To frost the cupcakes, pip the frosting in a circular motion on each cupcake. Then top with a small raspberry. Serve and Enjoy :)!
White Chocolate Mousse from Graces Sweet Life. Whipped Cream frosting from All Recipes. Cupcake recipe from How Sweet It Is.