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
Directions:

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

Directions:

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.