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1
For White Chocolate Mousse, in a medium microwave-safe bowl, combine Ghirardelli Classic White Chocolate Baking Chips, whipping cream, and cream cheese.
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Cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds.
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3
If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching.
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Stir until smooth.
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Cover and chill for 3 hours or until well chilled.
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Preheat oven to 350 degrees F. Line eighteen 1-1/4-inch muffin cups with paper bake cups.
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Set aside.
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For batter, in a small bowl, stir together flour, Ghirardelli Unsweetened Cocoa, and salt; set aside.
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9
In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds.
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Gradually add sugar; beat on medium speed until combined.
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Beat on medium speed for 2 minutes more, scraping bowl occasionally.
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Beat in egg, food coloring, and vanilla.
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Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
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In a small bowl, combine baking soda and vinegar; stir into batter.
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Divide batter among the prepared muffin cups.
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Bake for 12 minutes or until tops spring back when lightly touched.
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Cool in cups on a wire rack for 5 minutes.
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Remove from cups and cool completely on a wire rack.
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19
*
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When cupcakes are cool, beat White Chocolate Mousse with an electric mixer on medium to high speed until light and fluffy.
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Spoon mixture either into a pastry bag fitted with a large star tip, or spoon into a large self-sealing plastic bag and snip off the corner.
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Insert pastry bag into top of each cupcake; squeeze as much filling into center of each as possible (you will see top of cupcake start to expand).
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Pipe a small amount of mousse mixture onto the top of each cake.
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(If using a plastic bag without a pastry tip, cut a slit into the top of each cupcake before squeezing in filling.)
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Enjoy immediately or chill in an airtight container for up to 4 hours.
