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White Chocolate Peppermint Mousse Cupcakes

Delightful White Chocolate Peppermint Mousse Cupcakes to Savor

These White Chocolate Peppermint Mousse Cupcakes bring festive cheer and are surprisingly easy to make, a perfect holiday treat.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Vanilla or White Cake Mix Use as a convenient base
  • 4 whites Egg Whites Provides lightness and structure
  • 1 cup Water Essential for batter consistency
  • 1/2 cup Canola or Vegetable Oil Adds moisture for a tender crumb
  • 3.4 oz Instant White Chocolate Pudding Mix Use the dry mix only
For the Peppermint Mousse
  • 1 cup Andes Peppermint Crunch Baking Chips Key flavor for the mousse
  • 1 cup Heavy Whipping Cream Add some for melting and some for whipping
For the Frosting
  • 1/2 cup Unsalted Butter Foundation for the frosting
  • 1 cup White Chocolate Chips Adds a sweet flavor
  • 1 teaspoon Vanilla Extract Enhances flavor profile
  • 2 tablespoons Milk Adjust consistency as needed
  • 3 cups Confectioners' Sugar Sweetens and thickens frosting
For Garnishing
  • 1/2 cup Crushed Candy Canes Optional decorative topping
  • 1/2 cup Peppermint Bark Squares Adds festive flair

Equipment

  • muffin pan
  • Mixing bowls
  • Electric mixer
  • microwave-safe bowl
  • Piping Bag
  • cupcake corer or knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. In a bowl, mix cake mix, egg whites, water, oil, and pudding mix until smooth, about 2 minutes.
  3. Fill muffin cups about three-quarters full and bake for 15-18 minutes, until a toothpick comes out clean.
  4. Melt peppermint chips with 1/4 cup cream in microwave, stir until smooth; cool.
  5. Whip the remaining cream until stiff peaks form, then fold in the cooled peppermint mixture.
  6. Core the cooled cupcakes and fill with peppermint mousse using a piping bag.
  7. Melt white chocolate chips with a small amount of cream; beat butter, mix in melted chocolate, sugar, and adjust with milk for frosting.
  8. Frost cupcakes with buttercream and garnish with crushed candy canes and peppermint bark if desired.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 240mgPotassium: 140mgSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure cupcakes are completely cooled before filling with mousse. Use high-quality ingredients for best flavor.

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