I used this mousse to fill some chocolate cupcakes and topped the cupcakes with some chocolate frosting with caramel ice cream topping mixed in. I seriously think that these may be my new favorite cupcake! So rich and chocolatey and caramely! Looking for a fabulous, easy, and AMAZING mousse recipe? I now declare your search over! Here is the recipe for the mousse that I would eat plain from a bowl (but it’s even better with the cupcake, check out the Basic Chocolate Cake recipe from my blog for the recipe):
For the mousse (for approx. 24 cupcakes):
- 1 cup heavy whipping cream
- 3/4 cup caramel ice cream topping
Beat the cream until light and fluffy, starting on low and working your way up to high (it helps the process if you chill your bowl and beaters before you use them). Beat in the carmel topping. Enjoy your incredibly easy and delicious mousse.
I realized that I didn’t have many basic recipes on my blog, so I’m gonna try to post more of my favorite basic cake recipes. Let’s start with chocolate cake. Though a favorite of many, a good chocolate cake recipe is hard to find. The best homemade chocolate cake that I’ve ever had was the one who’s recipe was found on the back of the Hershey’s cocoa container. It’s moist and fluffy. I’ve found that it’s best if kept in the fridge. Here’s the recipe:
For the cake:
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1 cup boiling water
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 in. cake pans. 2. In a medium bowl combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil and vanilla and beat with an electric mixer for three minutes. Mix in the boiling water and pour into prepared pans. 3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan before removing to cool completely.
You can use this to make 24 cupcakes, or a 9×13 cake pan as well.
I looked online for Mountain Dew cake recipes and couldn’t really find any that I loved. I read a review that said to replace water with Mountain Dew, so that’s what I did. Making these cupcakes is really simple and delicious, here’s how:
Follow the directions on the back of a box of lemon cake mix but replace the water with Mountain Dew. Just use regular buttercream and add a little Mountain Dew and some green and yellow food coloring. These really are that easy!
The frosting on my cupcakes is much more electric and vibrant looking than the picture shows. Make these cupcakes, I’m not even a big Mountain Dew fan and I liked them. Everyone who tried them liked them. These were REALLY GOOD! I even got someone who almost NEVER eats my cupcakes to try one:)