Chocolate Mousse Cupcakes

Hello Friends,

Lately my father has been disliking me for baking so much. He is trying to diet and all my cupcakes are evidently getting in the way. However, I have a strong sweet tooth and have to have something sweet to eat. Therefore I compromised (slightly) by baking a chocolate cupcake that wasn't very rich. These cupcakes are a great alternative to some of my other cupcake icings that are high in sugar content. These cupcakes can be made rather quickly. There aren't very many steps involved which makes them pretty easy to make. All in all I thought my compromise was pretty well done, my father did not agree. Apparently these cupcakes are just as enticing, woops.

Recipe: 

          Ingredients

          - 1 box chocolate cake mix

          - 1/4 cup of sour cream

          - 4 egg whites 

          - 1 package of instant chocolate pudding mix

          - 2 cups of milk

          - 1 to 2 cups of cool whip

          - chocolate chips to garnish (optional)

         Directions

          - Mix the cake mix, egg whites, sour cream, water and butter/oil together. Use the same amount of butter/oil as directed on the back of the cake box. I like to add 1 and 1/4 cups of water to the mix instead of what the box says, but you can do either. Combining all of these elements together helps the cake to become super fluffy and moist.

          - Fill the cupcake pan up all the way to the top and back for 20-22 minutes.

          - While cupcakes are in the oven, gradually mix milk into the chocolate pudding mix.

          - The add one cup of cool whip to the icing. If you find the icing too thick, add another cup of cool whip (I added two cups.)

          - When the cupcakes are done baking, let the cool down and then icing them.

          - I ended up adding a couple chocolate chips to the top of the cupcakes just to make them look better, but this is totally optional.

          Additional Comments

          - Since I filled the cupcake pan up to the brim, this recipe made 15 cupcakes.

          - This icing recipe will leave you with plenty of icing to icing the cupcakes and most likely leave you with leftover icing.

         - These cupcakes should be stored in a refrigerated area because they have milk in the icing. 

         - This is probably one of the easiest cupcake recipes I have created because there are not very many steps!

Happy baking!

Tilly