mini red velvet cupcakes with white chocolate mousse

Ingredients

• Servings: 18
• 1 (11 ounce) package 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

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 3 hrs 42 mins


• for white chocolate mousse, in a medium microwave-safe bowl, combine ghirardelli® classic white chocolate baking chips, whipping cream, and cream cheese. 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. cover and chill for 3 hours or until well chilled.
• preheat oven to 350 degrees f. 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.*
• when cupcakes are cool, beat white chocolate 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 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.) enjoy immediately or chill in an airtight container for up to 4 hours.