Tuesday, August 26, 2008

Seattle Mariners

Mariner Mousse Cupcakes (makes 18)

Cupcake Ingredients:

1 C flour
1 3/4 C sugar
4 eggs
2 sticks butter
1 tsp vanilla
4 oz semisweet chocolate
20 miniature Reese's cups, chopped

1. Preheat oven to 325 degrees F. Line 18 muffin cups.
2. Melt the chocolate and butter together in a saucepan, stirring constantly. Set aside to cool.
3. Combine the sugar, flour, and eggs in a bowl, mixing with a wooden spoon. The batter will be stiff. Take care not to overmix.
4. Stir in the chocolate and vanilla and mix well. Stir in the candy
5. Fill muffin cups 2/3 full and bake for 30-35 minutes.
6. Cool on wire racks for 10 minutes before removing cupcakes from pans.

Mousse Ingredients:

1 C powdered sugar
1/2 C cocoa powder
1/4 C milk
pinch of cream of tartar
2 C chilled heavy cream


1. Whisk together the sugar, cocoa, milk, and cream of tartar in a large bowl until smooth.
2. Cover and refrigerate until well chilled, about 1 hour (or up to 4 hours)
3. Just before serving, gradually beat cream into chocolate mixture using an electric mixer.
4. Continue beating until stiff peaks form.



Those look great. I'm going to see if we can whip some of those up.

Christopher said...

What do you use for the antlers?

Bri said...

Christopher ~ I used chocolate and peanut butter candy melts. You can find them at pretty much any craft store. Once I melted them, I put them in a squeeze bottle and free formed the antler shape onto waxed paper, put them in the fridge, and then peeled them off.