Chocolate Mousse Cupcakes with Chocolate Dipped Strawberries
Remember those chocolate mousse cupcakes I made recently? Remember how I said I’d be making them again? Well here they are again. This time they’re all dressed up for the holidays. I saw these festive strawberries on The Rookie Chef blog last 4th of July and I immediately starred the recipe and put it in my Holiday folder so I’d remember to make them this year.
I got so many compliments on the strawberries and they were so easy to make. I really like the dark blue candy melts that I found for the Colts cupcakes I made for the Superbowl this year. It’s much closer to the classic red-white-blue than the normal aqua color of the Wilton candy melts. (For anyone who’s wondering, I found the dark blue candy melts at an ACMoore).
Half of my cupcakes got red white and blue star sprinkles and the other half were topped with the red white and blue strawberries. Next year, I’ll also make a bunch of the strawberries for people to enjoy without the cupcakes as well.
Be sure to check the righthand sidebar for other cookout favorites ———->
And here are some festive Red White and Blue Desserts I’ve made in the past:
Layered Cookie Cake
4th of July Red Velvet Cupcakes
4th of July Chocolate Chip Cupcakes
Red White and Blue No Bake Frozen Cupcakes
Check out my SECOND week of Strawberry Recipes HERE
Red White and Blue Dipped Strawberries
Ingredients:
Strawberries, washed and dried
Almond bark or white candy melts
Blue candy melts or blue gel food coloring to mix with the white
Directions:
Wash strawberries and dry on paper towels
Melt almond bark. You can do this in the microwave like I did by just putting it in a bowl, microwaving for 30 seconds, stirring, and then continuing to microwave for 15 second intervals. Make sure and stir between intervals. Or you can do this on a low heat stove top. Just be careful not to burn it!
Dip your strawberries in the almond bark so that it covers about 2/3 of the strawberry. Repeat for all strawberries. Set them on wax paper and allow for them to completely cool.
While your strawberries are cooling, melt your blue candy melts or add your blue coloring to the rest of the almond bark.
Once cooled, dip your strawberries into the blue candy melts but only to the bottom third. Again, transfer to wax paper and allow them to cool.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
My ice cream with coconut milk keeps freezing solid, into a very solid rock. Any ideas what the problem is? I have a recipe going up tomorrow, with a disclaimer that you need to defrost it if you freeze it overnight, heh…
beantownbaker — August 16th, 2013 @ 8:16 am
Hm. I have noticed that some of my ice creams do need to sit on the counter for a bit before they’re scoopable. But I haven’t noticed if it’s related to the coconut milk or not… Mine is usually fine after sitting out for 10 minutes or so…
you are on a roll with the frozen treats! sounds like its been a good summer 🙂
beantownbaker — August 16th, 2013 @ 8:34 am
I definitely am on a roll this summer… Homemade ice cream is just so dang good.
Love that you use coconut milk with all of this chocolate!
beantownbaker — August 16th, 2013 @ 8:19 am
I love the subtle coconut flavor that it provides!
So much chocolaty goodness, wow I need this in my life. This ice cream looks beyond amazing!! Pinning :))
Chocolate fudge <3 oh my! This looks wonderful!
That’s where those extra pounds have come from! Delicious homemade ice cream ruins all diets, but it’s just so yummy! This batch looks fantastic!
beantownbaker — August 23rd, 2013 @ 10:40 am
Absolutely! It’s so worth it.