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How to Make



Mousse Filling and Frosting:

  • 1-1/4 cups powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 cups Smith's Heavy Whipping Cream
  • 1/2 cup chopped toasted pecans
  • 1/2 cup mini semisweet chocolate chips


  • 1/3 cup finely chopped toasted pecans
  • 2 milk chocolate bars, shaved


  1. Heat oven to 350 F. Place paper cupcake liners in each of 24 regular-size muffin cups.
  2. In a large mixing bowl, beat cake mix, melted Smith’s Ice Cream, Smith’s Heavy Cream and eggs on medium speed for 2 minutes.
  3. Fill cupcake liners 2/3 full of batter.
  4. Bake for 15 to 20 minutes or until cupcakes test done.
  5. Let cool for 5 minutes before removing from pan to a wire rack to cool completely.
  6. Use a spoon to gently scoop out centers of cooled cupcakes.
  7. For mousse filling and frosting, stir powdered sugar and cocoa powder together in a large mixing bowl. Whisk in cream.
  8. Chill for 30 minutes.
  9. Beat on low speed for 1 minute then on medium speed until stiff.
  10. Place half of mousse in a pastry bag. Stir pecans and chocolate chips into remaining mousse.
  11. Fill cupcake centers with pecan/chocolate chip mousse.
  12. Pipe mousse in pastry bag onto cupcakes.
  13. Garnish cupcakes with pecans and shaved chocolate as desired.
  14. Chill for 1 to 2 hours before serving.
  15. Makes 24 cupcakes.


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