I made some cupcakes out of my Guinness chocolate cake yesterday and made hi-top cupcakes filled with dark chocolate mousse and dipped them in chocolate ganache and made some dulce de leche (that took a LONG @$$ time) and filled some with that and topped with set up chocolate ganache.. they were sooooooo good. I took some pictures and thought I'd share..
These are simply lovely! I so want to try to make these... someday!
I'd love to know what kind of mousse you used too.
Oh man those look good!!!!
(I looked through all the smileys trying to find one that's drooling and there just aren't any! But trust me, I'm trying not to lick the monitor!) 
Thanks everyone.. they are really good! It's a good thing I don't care much for sweets or I'd have eaten them all. I know.. it's wierd.. I love to MAKE sweet things.. I just can't eat a lot of them. I had to give my DH 1/2 of my hi-top cc.. I just couldn't do it. LOL
Anyway.. here's the recipe for chocolate mousse I use for everything..
Chocolate Mousse
6 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped
1 cup heavy cream
1 large egg
2 large egg yolks
Pinch fine salt
1/3 cup sugar
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) Make sure the mixture is cool to the touch before you do anything with it.
Whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs.
Put the eggs in another bowl that also sets over the water in the saucepan. Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more.
Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg. (this will be thick) Add ¼ of the whipped cream and beat in to lighten the mix. Finally fold the remaining whipped cream into the chocolate base to make a smooth light mousse. Cover and refrigerate until set, about 1 hour.
After it sets up you can plop it in a piping bag and have at it. It's not hard to do.. I used a #12 round tip and stuck it in the top of the CC and piped it in until it started to bluge up a bit.. then while still piping.. pull up and swirl just keep squeezign until you have a big mound of mousse and let it set in the fridge for a bit to firm up. Then I dipped it in chocolate ganache that was not too hot but still liquidy and let that set up in the fridge for a bit too. I tell you.. it'll cure any PMS you can throw at it.. 
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