Dessertscakemehometonight5.0
Chocolate Red Velvet Cupcakes
These chocolate red velvet cupcakes are a decadent twist on a classic favorite. Moist and tender red velvet cake is topped with rich, chocolate cream cheese frosting for a bold and indulgent treat. Perfect for holidays, parties, or any time you're craving something sweet and a little unexpected!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Red Velvet Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Add in the buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red gel food coloring and whisk until the cupcake batter is well combined and smooth.
unsweetened cocoa powder1 tbsplarge egg (room temperature)1vanilla extract2 tspred gel food coloring1 tsp
4
Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Bake the cupcakes for ⏱️ 20 minutes and then transfer to a wire rack to cool completely.
5
Chocolate Cream Cheese Frosting
cream cheese (room temperature)4 oz
6
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about ⏱️ 5 minutes until it is smooth and creamy.
unsalted butter (room temperature)1 cupcream cheese (room temperature)4 oz
7
Add in the powdered sugar and mix on low speed until it is fully combined with the butter and cream cheese mixture. Then, add in the melted and cooled semisweet chocolate, dark cocoa powder, vanilla extract and salt and mix well. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well combined.
powdered sugar3 cupscream cheese (room temperature)4 ozvanilla extract2 tsp
8
Turn the mixer speed to medium and whip the frosting for 2 to ⏱️ 3 minutes until it is smooth and creamy. Then, mix the frosting on low speed for several minutes to remove any air bubbles.
9
Assembling the Cupcakes
10
Fill a piping bag fitted with a Wilton 1M piping tip with the chocolate cream cheese frosting. Pipe a generous swirl of frosting onto the cooled red velvet cupcakes. Decorate the cupcakes with white nonpareil sprinkles and white nonpareil chocolate buttons, if desired.
cream cheese (room temperature)4 ozwhite nonpareil sprinkles1 tbspnonpareil chocolate buttons (optional)12
Nutrition Facts
calories
529 kcal
fat Content
32 g
serving Size
1 cupcake
fiber Content
2 g
sugar Content
46 g
sodium Content
264 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
65 mg
carbohydrate Content
60 g
saturated Fat Content
15 g
unsaturated Fat Content
14 g
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