Strawberry Mousse Cupcakes

Remember the Berry Mousse Cake recipe I posted a couple of months ago? Well, this is the same thing, only in glorious cupcake form. I took these for a test run on our 4th of July pool party at Dr. Dowse's and they were a big hit. It is one of those desserts that ends up all over your face, but you couldn't be happier about it. Let's get started, shall we?

 Strawberry Mousse Cupcakes

by Melissa Yoder

1 box white cake mix (I like Duncan Hines), prepared into 24 cupcakes

4 oz. Cool Whip, thawed (half a container, and lite is fine)

4 oz. cream cheese, completely softened (half a brick)

1/2 cup strawberry jam or preserves

1/4 cup sweetened condensed milk

Cool Whip and sliced strawberries for the top

Prepare cupcakes according to package directions. Let cool completely.

For the mousse, beat together the softened cream cheese, jam, and sweetened condensed milk until smooth. Fold in Cool Whip. Cover and place in fridge until needed.

When cupcakes are completely cool, cut a small hole in the center of each cupcake that reaches 3/4 down with a small serrated knife or a cupcake corer. Remove cake centers and set aside. (You won't need them.)

Fill icing bag with chilled mousse and pipe into each cupcake hole:

 

Pipe remaining mousse onto the tops of each cupcake:

 

Dollop a little Cool Whip on top:

Garnish with washed, sliced strawberries.

 

 

 YUM

  

 

 Look. At. That.

When you take your first bite, you will be in creamy strawberry heaven. And then the rest of the cupcake will be gone in 4.2 seconds.

Keep refrigerated until ready to eat, and store leftovers in the fridge. They taste great the next day, but after that, the cake becomes a bit soggy. Better to just eat them all at once. :)