Chocolate Peppermint Mousse Cupcakes

Ingredients: non-stick cooking spray 1 package devil's food cake mix 1 1/4 cup water 1/2 cup vegetable oil 3 large eggs 1 cup heavy cream 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1/2 cup milk 1 (4-serving size) package instant Devil's food or chocolate flavored pudding and pie filling mix 1/2 teaspoon peppermint extract 2 tablespoon crushed peppermint candies
Rated

NUTRITION INFORMATION

Serving Size 1 of 24 cupcakes
Calories Per Serving 240
Total Fat 12g
Calories From Fat 100g
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 40mg
Sodium 210mg
Carbohydrates 32g
Dietary Fiber 1g
Sugar 22g
Protein 4g
Percent Daily Value*: Vitamin A 4%, Calcium 10%, Vitamin C 0%, Iron 6%.

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HEAT oven to 350ºF. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide evenly into prepared muffin cups. Bake and according to package directions. Cool completely on wire rack.

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BEAT cream in medium bowl with electric mixer on medium speed until stiff peaks form. Combine sweetened condensed milk, milk, pudding mix and peppermint extract in large bowl. Beat with electric mixer on medium-high speed until well blended. Fold in whipped cream until evenly blended. Chill 5 minutes or until thickened.

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SPOON into large decorating bag fitted with large star tip. Starting at outside edge of cupcakes, pipe frosting in a circular pattern, moving toward the center, to create a swirl effect on top of each cupcake. Sprinkle lightly with peppermint candies. Chill until ready to serve.

NUTRITION INFORMATION

Serving Size 1 of 24 cupcakes
Calories Per Serving 240
Total Fat 12g
Calories From Fat 100g
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 40mg
Sodium 210mg
Carbohydrates 32g
Dietary Fiber 1g
Sugar 22g
Protein 4g
Percent Daily Value*: Vitamin A 4%, Calcium 10%, Vitamin C 0%, Iron 6%.

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Cakes & Cupcakes

Chocolate Peppermint Mousse Cupcakes

Chocolate Peppermint Mousse Cupcakes

Ingredients

Instructions

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