For a particular hit that is easy to serve, try these Chocolate Mousse Covered Cupcakes. Almond-flavored cupcakes are crowned with a smooth, thick and velvety chocolate mousse topping. Sprinkle with powdered sugar or nuts, if you wish, and serve with pride.

Preparation time:   30 min Baking time:   20 min Oven temp:   375 degrees F

For 12 cupcakes, you will need: Cupcakes: 1/2 cup butter or margarine 1 cup sugar 1/2 tsp. vanilla extract 1/2 tsp. almond extract 2 eggs 1 1/2 cups cake flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup milk Powdered sugar, chopped nuts, maraschino cherries, coconut, brown sugar

 

1. Cream butter until soft. Gradually add sugar until throughly blended. Mix in flavorings. Add eggs, 1 at a time, mixing well. 2. Sift together flour, baking powder and salt. Add dry ingredients alternately with milk to butter mixture, beating until smooth. 3. Pour into lightly greased muffin tins, filling 2/3 full. 4. Bake at 375 degrees F for about 20 min or until tester inserted in center comes out clean. 5. When cool, frost generously with the Chocolate Mousse. Or, if you wish, cut out a small cone-shaped piece from the top of each cupcake. Frost with the mousse. Top with cone. Sift powdered sugar over the cupcakes or sprinkle with nuts, cherries, coconut or brown sugar, if you wish. Place in refrigerator until ready to serve. Chocolate Mousse: In top of double boiler, combine 6 Tbsp. strong coffee, 2 Tbsp. almond-flavored liqueur and 1/2 cup semisweet chocolate morsels. Place over simmering water until melted. Add 2 Tbsp. sugar. Cook, stirring, until sugar is dissolved and mixture is smooth and creamy. Cool. Whip 1 cup whipping cream. Add 1/4 tsp. vanilla extract. Fold into chocolate mixture. Cover and chill. Tips: If you wish to vary flavor, substitute orange-flavored liqueur for the almond in the mousse.