Pumpkin Chiffon Mousse Cupcakes With Gingersnap Crust And Bourbon Whipped Cream

Recipe excerpted from my blog: cuppincakesforyou.blogspot.com For this cuppin' cake, I wanted to reinvent Gourmet Magazine's Pumpkin Chiffon Mouse. It had been on my mind since I saw a similar recipe in Martha Stewart magazine at my mom's house in San Diego. A housewarming party in Sacramento this weekend became the perfect excuse to make this delicious dessert. What a delicious fall treat! The pumpkin chiffon was light and flavorful. The gingersnap crust was both spicy and buttery. The whipped bourbon cream made it a sinful indulgence. These cuppin' cakes were a success. As the party crawled into the early morning hours. the cupcakes disappeared one by one. I'm not sure they soaked up any alcohol, but the drunker the guest became, the more effusive the comments did as well. I'll take it! Recipes below. *A quick note: I only used one cupcake tin (one dozen crusts) to make this recipe. I quickly found out, though, that I had enough filling for two dozen cupcakes. The solution? Prepare two batches of the gingersnap crust, and bake off the batches in two different cupcake tins - at the same time. That way, you'll have two sets of crust ready to go when you start to fill them with mouse.