JavaCupcake Note: This is a guest blog post from Courtney of  Courtney’s Sweets.  She has so many amazing recipes that look so good I want to crawl thru my computer and EAT THEM!  hehe You can also find her on Twitter!  Courtney was also the winner of my Blogerversary Giveaway!

Courtney’s Trifle Cupcakes

Chocolate Dessert Cups:

12 oz semi-sweet chocolate

1 bag white chocolate

Muffin Cups

Muffin Pan

Pastry brush (silicon works well)

• Line muffin pan with muffin cups.
• Melt chocolates separately over a double boiler. Once the chocolate is melted brush the chocolate inside the cups making sure to get the sides and bottom.
• Freeze for about 20 minutes, then you can peel the liner off. Easy peasy I promise
• When all the cups are separated I like to put the chocolate cups in a fresh muffin cup and place in the refrigerator.

Now for the Trifle, or my take on a trifle

Cake

Bake a batch of chocolate cupcakes, cake, anything you don’t mind crumbling up! I made cupcakes so I’d have leftover to bring of those as well. I made chocolate, chocolate chip cupcakes

While the cupcakes are baking start the “mousse”. I hate real mousse, but some like it.. For me the taste is too strong, so I made a “faux mousse”

Mousse:

I used 2 packages of the smaller size chocolate pudding

2 cups Milk

2 cups heavy cream

• Whip until pudding consistency and refrigerate.

On to the whip cream

Wilton’s Stabilized Whip Cream:

Credit – Recipezaar

1 teaspoon unflavored gelatin

4 teaspoons cold water

1 cup heavy cream

1/4 cup powdered sugar

• In small pan add gelatin and cold water and let stand until thick.
• Once its thick place over low heat and stir constantly until the gelatin is dissolved, then removed from heat and allow cooling, but not getting thick.
• Meanwhile whip the cream and powdered sugar until a little thicker in texture.
• On low speed add the cooled gelatin, then whip at high speed until you see whip cream.

Assemble:

Take the unfilled dessert cups out of the refrigerator. Fill a pipping bag (any tip) and pipe mousse into the cups.

Take the cupcakes…

And chop ‘em up! I didn’t use the tops.

I wanted the softer texture of the cupcakes.

Take the pieces…

Lightly crumble them into the cups.

Cover with more mousse (I switched the tip)

Then do a little star with whip cream…

Hey, wait… what about all the leftover cupcakes and whip cream? I didn’t forget