French Silk Cupcakes
Indulge in these rich, velvety French Silk Cupcakes topped with creamy chocolate mousse—a delightful treat for any occasion!
Servings: 12 servings
Ingredients
For the Cupcakes:
- 24 pieces Chocolate Cupcakes from scratch or box mix
For the Frosting:
- 4 ounces semi-sweet baking chocolate
- 8 ounces cream cheese softened
- 16 ounces Cool Whip 2 tubs
- 1 teaspoon vanilla extract
- Pie Crust Chips optional garnish
Instructions
Baking Instructions:
- Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners. Mix your chocolate cupcake ingredients as per your recipe or box mix, then fill each liner two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- In a microwave-safe bowl, melt the semi-sweet baking chocolate in 30-second intervals until smooth. Allow to cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually mix in the melted chocolate, then gently fold in the Cool Whip and vanilla extract until fluffy and combined.
- Once the cupcakes are cool, generously frost each with the chocolate mousse frosting using a piping bag or spatula.
- Garnish each cupcake with pie crust chips for added crunch. Serve immediately or chill until ready to serve.
Equipment
- Muffin Tin
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Microwave-safe bowl
Notes
- Ensure cupcakes are cool before frosting to prevent melting.
- Mix the frosting gently to keep it light and airy.
- Melt chocolate in intervals to avoid burning.
- Don't skip the vanilla; it enhances the chocolate flavor.