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Rhubarb cupcakes with white chocolate mousse swirl

Rhubarb cupcakes with white chocolate mousse swirl

Last leg for this birthday, next ones already lining up. For dessert something sweet but not too sweet. The mousse needs to be made in advance but it’s really easy to make.


  • 50 g butter
  • 1 rhubartb yogurt (180g), clean and dry the pot
  • 2 pots sugar
  • 1 pinch of salt
  • 3 eggs
  • 3 pots flour
  • 1 TS baking powder
  • 1 big rhubarb stem, cut in small pieces
  • 200g white chocolate
  • 2 TS water
  • 3 TS cognac
  • 400ml cream


  1. you’ll have to prepare the mousse first, it needs a couple of hours to set;
  2. melt the white chocolate with the water and the cognac over hot water;
  3. mix well and add to the cream you whipped to a hard peak, put in the fridge to set;
  4. in a bowl mix butter, yogurt, sugar, salt and eggs until the mix gets lighter in colour;
  5. add flour and baking powder, add the pieces of rhubarb;
  6. fill the cupcakes and bake at 180°C for 20-25 minutes, leave to cool completely;
  7. put the mousse in a piping bag and practice the swirl on the cooled cupcakes and serve.

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