Best Cupcakes EVER

I’m normally not excited about Monday mornings-really, who is?  But this week, I’m loving Monday because it means I’m only 5 days away from a trip to Tennessee!  I can’t wait to spend a whole week with this little love bug:

Lily went to the lake for the first time this weekend.  She wasn’t sure about the nasty green water, but she will love it eventually! It’s a rule if you are from Kingston. 🙂 Can’t wait to go home and see Watts Bar Lake!

I started a packing list this morning.  Nick and I are completely opposite when it comes to packing.  I’m a little OCD and like to pack with a list, while he just throws everything in the night before and doesn’t worry about it.  We’ll see how his style works when we have kids!  

Turn your head sideways. Stupd blogger keeps rotating the photo!

To help ease the Monday blues, here’s a recipe for some delicious chocolate cupcakes.  We had our church picnic on Sunday afternoon and I made cupcakes using a recipe from Picky Palate.  I’ve made several of her recipes (remember the Chocolate Layered Reese’s Peanut Butter Cake?) and I’ve never been disappointed, so I decided to make her Chocolate Mousse Filled Snickers Cupcake.  Oh baby, hands down, best cupcake recipe I’ve ever made.  Nick and I were both in heaven and several cupcake were consumed and didn’t make it to the picnic.  We both think the secret ingredient is the sour cream she uses in most of the cake recipes.  Sounds disgusting, but I swear, you can’t tell it’s in there and it makes the cupcakes moist and oh-so-delicious.  

Let’s have a look at the cupcakes, shall we?

Here’s the recipe:

Chocolate Mousse Filled Snickers Cupcake
1 Devils Food Cake Mix

1 small box of chocolate fudge instant pudding mix
4 eggs
1/2 Cup vegetable oil
1 Cup milk
1 Cup sour cream


Chocolate Mousse Filling
2 Cups heavy whipping cream
2 Cups melted chocolate chips


Chocolate Butter cream Frosting
1 stick softened butter
2 1/2 to 3 Cups powdered sugar
1/4 Cup cocoa powder
1/2 teaspoon vanilla


Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare cupcakes place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 1 1/2 minutes. Scoop batter evenly into 24 cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through, a toothpick comes clean from center. Remove and let cool.


To prepare mousse, whip heavy cream with a stand or electric mixer until looks like whipped cream, until stiff peaks form.  (This took a couple of minutes, but eventually it was thick with the stiff peaks).  Gently fold in melted chocolate that has cooled for 5 minutes. Continue folding until well combined then transfer batches into a piping bag. When cupcakes have cooled press the tip of the piping bag into the center of the cupcake about 1 inch then press mousse into center. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.  (I didn’t have a piping bag, so I used a gallon bag and cut a hole at the bottom.  I will buy a piping bag before I make these again because the tip of the bag would make it much easier and less messy.)

That is a massive pile of chocolate mousse.



To prepare frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency.  (It didn’t seem like the mix was going to make a frosting, but keep beating because it eventually forms into a paste.  I ran out of frosting and just used Betty Crocker chocolate frosting on the rest of the cupcakes).  Spread over cupcakes then top with chopped Snickers.

* Makes 24 cupcakes 

This picture is from her website so you can see the inside.

Happy baking!

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