Chocolate Cupcakes with a Strawberry Mousse Frosting
The airy frosting balances out the dense chocolate cake creating an awesome cupcake combination that is a favorite in my family and a hit at any event I bring these to.
Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners, spray lightly with pan spray and set aside.
In a large bowl, sift together the pudding and cake mixes
In a separate bowl, combine the eggs, vegetable oil, sour cream, Greek yogurt, vanilla, and buttermilk.
Mix the cake mix mixture with the egg mixture until just combined.
Fill up the cupcake liners ⅔ of the way full and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean and the cupcakes spring back when lightly pressed in the center.
Remove the cupcakes from the oven and let them cool completely.
Strawberry Mousse Frosting
Add the strawberry puree to a bowl and stir in the strawberry pudding until fully combined. Fold in the whipped topping.
Use a star tip to pipe the strawberry mousse on top of the cooled cupcakes.
If desired, top with fresh strawberries before serving.
Notes
I like LOTS of frosting on my cupcakes, feel free to halve the frosting recipe if you want less frosting on the cupcakes. It is a very light tasting frosting, but adjust the amount to your preferences.