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Mocha Cupcakes with Mousse Filling

Mocha Cupcakes with Mousse Filling
 
Yield:
48 servings

Ingredients

Ingredients Weights Measures
Cupcakes
White cake mix 2 lb. + 8 oz. 2 qt. + 1/2 cup
Brewed double-strength GEVALIA Kaffe Dark Roast, cooled 28 fl oz 3-1/2 cups
Mousse Filling
PHILADELPHIA Original Cream Cheese, softened 6 oz. -
Semi-sweet chocolate, melted, cooled 6 oz. -
heavy cream 8 fl oz 1 cup
Topping
PHILADELPHIA Original Cream Cheese 6 oz. -
Brewed double strength GEVALIA Kaffe Dark Roast, cooled 8 fl oz 1 cup
JELL-O Vanilla Instant Pudding 3 oz. 1/2 cup
Prepared whipped topping 5 oz. 2 cups
chocolate-covered coffee beans - 48 each
unsweetened unsweetened cocoa powder - 2 tsp.

Directions

CUPCAKES:
BEAT cake mix and coffee with mixer fitted with paddle attachment on low speed 20 sec. Stop mixer; scrape bowl and paddle. Beat 2 min. Use #24 scoop to portion 1.4 oz. batter into each of 48 (2-1/2-inch) baking cups (or into each of 24 baking cups for trial recipe). Bake in 300ºF-convection oven 13 to 15 min. or until toothpick inserted in centers comes out clean. (Note: Use the low-fan oven setting, or turn off the fan, to ensure evenly shaped cupcake tops.) Cool completely.

MOUSSE Filling: Beat cream cheese with mixer fitted with paddle attachment on medium speed 2 min., stopping occasionally to scrape bowl and paddle. Blend in chocolate. Gradually add cream, beating on low speed after each addition until well blended. Spoon into pastry bag fitted with large tip; insert tip into top of each Cupcake to pipe about 1 Tbsp. Mousse Filling into center of cake.

TOPPING:
BEAT cream cheese with mixer fitted with whisk attachment on medium speed 2 min., stopping occasionally to scrape bowl. Gradually add coffee, beating until well blended. Add pudding mix; beat until blended. Fold in whipped topping. Spoon into pastry bag fitted with star tip; pipe about 1 Tbsp. Topping onto top of each cake, covering hole in center. Garnish with coffee beans and cocoa powder.

Kraft Kitchens Tips

Make Ahead
Cupcakes can be baked ahead of time. Wrap tightly in plastic wrap or airtight container and freeze up to 1 month. Remove cakes from freezer as needed and place in cooler to thaw. Fill with prepared mousse, and continue as directed.
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