Chocolate Mousse Cupcakes in a Jar (she: Jana)

My daughter Kyla (almost 12) and I have a Mother/daughter recipe blog: www.doublethedeliciousness.blogspot.com. Our slogan is “Cooking with 2 is fun to do”! It has been a great way to teach my daughter some needed cooking/baking skills that she will most definitely need in the future! It’s also been a really great way to spend some time together…we don’t only cook/bake, but we talk, laugh, and really enjoy our time together!

It’s a known fact in my universe that something that looks good will taste better, although I’ve had a few things that didn’t look so appealing, but turned out amazing. Also, it can’t just look good, it’s got to taste good too! There’s almost nothing worse than looking forward to diving into that something special that looks delicious only to be disappointed. So when you find something that not only looks good but tastes amazing also, you’ve got a keeper! THIS IS ONE OF THOSE!! They are delicious to the maximum and OH. SO. CUTE!

This was one of the most fun desserts to put together that I have ever made! I really think my daughter, Kyla, would have loved to help me out with this one, but they had to be done yesterday afternoon while she was in school.:( We’ll have to make them again sometime so she can help! They are really easy to make and throw together…a little time consuming, but worth it! Hope you enjoy!

Chocolate Mousse Cupcake in a Jar

PRINT RECIPE

1 package Devil’s Food Cake mix, plus ingredients listed on box

4-5 Kit Kat Bars, chopped

1 package (1 oz.) plus 1 teaspoon unflavored gelatin (like Knox)

3 Tablespoon cold water

1/4 cup plus 2 Tablespoons boiling water

1 1/2 cup sugar

3/4 cup unsweetened cocoa powder

3 cup whipping cream

3 teaspoon vanilla

24 1/2 pint jars

Prepare cake mix according to package directions and place into cupcake liners and bake accordingly. Place on wire rack to cool completely.

While the cupcakes are cooling you can start on the Chocolate Mousse. Put the 3 tablespoons cold water into a small bowl and add the gelatin. Let sit for about a minute. While that is sitting, boil your water in the microwave. Add the boiling water to the gelatin and stir until dissolved. Set aside to cool.

Combine sugar, cocoa, whipping cream and vanilla in an electric mixer. Beat on medium speed, scraping the sides, until medium stiff peaks form. Add the cooled gelatin mixture and mix to combine. Place in a large bowl, cover and put in the fridge for at least 30 minutes.

Crumble your Kit Kats. I like to just take the back end of a butter knife and bank them up while they are still in the package & then open up and break apart any large pieces. Place in a bowl and set aside.

Once your cupcakes are cooled you are ready to put everything together! Take the cupcake out of the liner and cut in half horizontally. Place the bottom half in the bottom of a 1/2 pint jar.

Fill a pastry bag with some of the chocolate mousse (there is a lot of mousse so you won’t be able to fit it all at once!) and using a large tip pipe mousse over top of the cupcake.

Then take your crumbled Kit Kat’s and sprinkle over the mousse.

Top with the other half of the cupcake & pipe more mousse on the top, and sprinke with leftover Kit Kat’s. Tie a ribbon around jar if preferred (and I think it should be preferred…it’s part of the “making it look good” factor!:))