Chocolate Mousse Filled Snickers Cupcake1 Devils Food Cake Mix

Chocolate Mousse Filled Snickers Cupcake1 Devils Food Cake Mix

1 small box of chocolate fudge instant pudding mix

4 eggs

1/2 Cup vegetable oil

1 Cup milk

1 Cup sour cream

Chocolate Mousse Filling

2 Cups heavy whipping cream

2 Cups melted chocolate chips

Chocolate Butter cream Frosting

1 stick softened butter

2 1/2 to 3 Cups powdered sugar

1/4 Cup cocoa powder

1/2 teaspoon vanilla

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare cupcakes place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 1 1/2 minutes. Scoop batter evenly into 24 cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through, a toothpick comes clean from center. Remove and let cool.

2. To prepare mousse, whip heavy cream with a stand or electric mixer until looks like whipped cream, until stiff peaks form. Gently fold in melted chocolate that has cooled for 5 minutes. Continue folding until well combined then transfer batches into a piping bag. When cupcakes have cooled press the tip of the piping bag into the center of the cupcake about 1 inch then press mousse into center. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

24 cupcakes

Banana-Coconut Cream Dessert

Banana-Coconut Cream Dessert
Betty Crocker Bisquick II Cookbook shares a recipe! An easier-than-pie dessert reminiscent of banana cream pie. Mmm!

Prep Time: 15 min
Total Time: 2 hours 0 min
Makes: 16 servings

2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
High Altitude (3500-6500 ft) No changes.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success: Chill for at least 1 hour to develop the flavors.
Do-Ahead Tip: Make this dessert first thing in the morning, and it will be ready and waiting for a special dinner.

Nutrition Information: 1 Serving: Calories 205 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 25 mg; Sodium 350 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 6 %; Iron 2 % Exchanges: 1 Starch; 1