Peanut Butter Mousse Cupcakes

Directions

I made a 4 layer cake from this recipe and decided to try it out in cupcake form. Both are good.

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CUPCAKES - You can use your favorite white cake recipe or

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a box of white cake mix- follow directions for cupcakes, bake and then cool completely

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PEANUT BUTTER MOUSSE FILLING-

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1 Pkg. jello Cheesecake flavored pudding mix

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1 cup creamy Peanut Butter

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1 small container cool whip

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1 1/4-1 1/2 cup milk

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Beat jello mix, peanut butter and 1 1/4 cup (reserve 1/4 cup if mixture is too thick) in a bowl with an electric mixer on medium speed until well blended. Fold in about 1/2 of the small container of cool whip (more or less depending on desired consistency) and refrigerate for 1 hour.

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CHOCOLATE GANACHE- you can use chocolate buttercream if you prefer a lighter topping. The ganache is especially good if making the cake.

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1 1/2 cup heavy cream

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16 oz. semisweet chocolate chips

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1. Place the cream in a small heavy saucepan over med. heat and bring to a boil, stirring. Meanwhile, place the chocolate chips in a large mixing bowl.

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2. Remove the cream from the heat and pour over chocolate chips. Stir with a wooden spoon until the chocolate is melted.

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3. Let it stand for 30 mins. at room temp. or chill for 10 mins. until it has thickened enough to spread.

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ASSEMBLY-

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1. Fill pastry bag with chilled mousse mixture and using a wilton bismarck tip (the long pointy one from the cupcake decorating kit) or any other long pointy tip- insert into cupcake approximately 2/3 of the way down and squeeze to fill cupcake.(I do this 2 or 3 times to some larger cupcakes to get more filling in them).

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2. Frost using the chocolate ganache or chocolate buttercream.

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