• Cooking Time: 22-24
  • Servings: 12-14 Cupcakes
  • Preparation Time: 18-20


  • For Cupcakes:
  • Full box Dassant Chocolate Cake Mix
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 3/4 cup water
  • For Chocolate Mousse:
  • 14 oz sweetened condensed milk
  • 1 oz unsweetened chocolate, melted
  • 1/2 cup cold water
  • 1 package instant chocolate pudding mix
  • 1 cup heavy whipping cream
  • For Topping:
  • Jar Maraschino Cherries


  • For Cupcakes
  • Preheat oven to 350°F . Line standard muffin tins with decorative paper liners.
  • Combine eggs, oil, and water in medium size bowl. Add mix.
  • Gently whisk together until smooth. Divide batter into paper liners filling 2/3 full.
  • Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes.
  • Transfer to cooling rack and cool completely before decorating.
  • For Chocolate Mousse
  • In a medium bowl combine condensed milk and melted chocolate.
  • Gradually whisk in water, then instant pudding until smooth.
  • Chill for 30 minutes.
  • With an electric mixes whip heavy whipping cream until soft peaks form.
  • Remove chocolate mixture and fold in whipped cream and refrigerate for 1 hour.
  • For Topping
  • Dollop each cupcake with chocolate mousse covering top.
  • Garnish with chop cherries.


Categories: Cupcakes  Sweet  Topping 

Author Credit: Dassant

Website Credit:

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