Friday, July 2, 2010
4 comments »

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

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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.

Cupcakes, Dessert
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17 Responses to “Fauxstess Cupcakes”

  1. #
    1
    Maryanna — April 9, 2009 at 3:16 pm

    These are darling!

  2. #
    2
    Kerstin — April 9, 2009 at 4:04 pm

    Adorable – I love the cupcake liners!

  3. #
    3
    Anali — April 9, 2009 at 5:57 pm

    These look great! I’ve got to try them soon! ; )

  4. #
    4
    oneparticularkitchen — April 9, 2009 at 7:56 pm

    How adorable! Oh The Yankee would just eat these up.

  5. #
    5
    Mermaid Sweets — April 9, 2009 at 8:20 pm

    I have been wanting to try these too – nice post, I love the photos.

  6. #
    6
    Maria — April 9, 2009 at 8:52 pm

    They look perfect! YUM!

  7. #
    7
    Jamie — April 10, 2009 at 1:12 am

    Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!

  8. #
    8
    rickdog — April 10, 2009 at 8:54 pm

    Find more Fauxstess Cupcakes in my recipe blog search:
    HERE

  9. #
    9
    Sarah — April 10, 2009 at 11:41 pm

    So cute and yum!

  10. #
    10
    Stephanie Wagner — April 11, 2009 at 12:03 am

    Could these be any cuter?? I love the idea of home baking classic favorites like this!

  11. #
    11
    oneordinaryday — April 11, 2009 at 1:58 pm

    This looks perfect! Yum!
    Michelle
    http://oneordinaryday.wordpress.com/

  12. #
    12
    kitchenbelle — April 13, 2009 at 6:09 pm

    Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!

  13. #
    13
    Jigginjessica — April 16, 2009 at 3:07 pm

    I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.

    Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!

  14. #
    14
    bcallegra — April 20, 2009 at 1:56 am

    I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.

  15. #
    15
    Simply Inviting Weddings — November 29, 2010 at 11:34 pm

    I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!

  16. #
    16
    Seantellc — April 1, 2011 at 4:18 pm

    so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?

  17. #
    17
    beantownbaker — April 1, 2011 at 6:33 pm

    Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.

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