Red Velvet Cupcakes with Chocolate Cream Cheese Frosting Recipe

Introduction

These Red Velvet Cupcakes with Chocolate Cream Cheese Frosting are a delightful treat that combines a tender, moist crumb with rich, creamy frosting. Perfect for celebrations or anytime you want a classic dessert with a chocolatey twist and a pop of red.

Ingredients

• 1 1/4 cup (163g) all-purpose flour
• 1 cup (207g) sugar
• 1 1/8 tsp baking soda
• 1/4 tsp baking powder
• 2 tsp (14g) natural unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup (120ml) buttermilk
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract
• 1 large egg
• 1 tsp white vinegar
• 2 tsp red food coloring
• 1/2 cup (120ml) hot water
• 8 oz (226g) cream cheese, room temperature
• 6 tbsp (86g) salted butter, room temperature
• 4 cups (460g) powdered sugar
• 1/2 cup (57g) natural unsweetened cocoa powder
• 1 tsp vanilla extract
• Sprinkles
• 3 oz red candy melts

Instructions

1. Step 1: Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.
2. Step 2: In a large bowl, combine the flour, sugar, baking soda, baking powder, cocoa powder, and salt. Set aside.
3. Step 3: In a medium bowl, mix together the buttermilk, vegetable oil, vanilla extract, egg, white vinegar, and red food coloring until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Step 5: Gradually add the hot water while mixing on low speed. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
6. Step 6: Fill each cupcake liner about halfway with batter. Bake for 15–17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Step 7: Remove cupcakes from the oven and cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
8. Step 8: To make the frosting, beat cream cheese and butter together until smooth and creamy.
9. Step 9: Add half of the powdered sugar, cocoa powder, and vanilla extract to the cream cheese mixture and beat until smooth and well combined.
10. Step 10: Add the remaining powdered sugar and continue mixing until the frosting is smooth and fluffy.
11. Step 11: Pipe the frosting onto the cooled cupcakes using your favorite tip, such as Ateco tip 808 for a swirl effect.
12. Step 12: Gently press sprinkles onto the frosting sides by dipping the frosted cupcake into a bowl of sprinkles.
13. Step 13: Melt the red candy melts in a small bowl, following package instructions.
14. Step 14: Pipe melted candy into heart shapes of different sizes on parchment paper using a piping bag fitted with a Wilton #4 tip. Let dry and harden completely.
15. Step 15: Decorate each cupcake with a couple of hardened candy hearts on top.
16. Step 16: Refrigerate cupcakes until ready to serve.

Tips & Variations

• For a more intense red color, increase the red food coloring slightly or use gel food coloring for better vibrancy.
• Substitute buttermilk with milk mixed with 1 tbsp lemon juice or vinegar if you don’t have buttermilk on hand.
• Use cream cheese frosting without cocoa powder for a classic red velvet flavor if you prefer a milder frosting.
• To keep the candy hearts intact and prevent melting, add them just before serving.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3-4 days. Allow cupcakes to reach room temperature before serving for the best texture and flavor. If needed, reheat slightly in a warm oven or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without red food coloring?

Red food coloring is essential for the signature red velvet appearance, but if you prefer, you can omit it; the cupcakes will have a mild cocoa flavor and look like traditional chocolate cupcakes.

Why is vinegar used in this recipe?

Vinegar reacts with baking soda to help the cupcakes rise and also enhances the red color when combined with the cocoa powder.

Red Velvet Cupcakes with Chocolate Cream Cheese Frosting Recipe

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★★★★★

4.6 from 62 reviews

• Author: Harry
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x

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Description

Delight in these classic Red Velvet Cupcakes topped with a rich Chocolate Cream Cheese Frosting and decorated with charming red candy heart toppers. Perfectly moist and tender cupcakes with a vibrant red hue balance the subtle cocoa flavor, complemented by smooth, indulgent frosting. Ideal for celebrations or any sweet craving.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/4 cup (163g) all-purpose flour
• 1 cup (207g) sugar
• 1 1/8 tsp baking soda
• 1/4 tsp baking powder
• 2 tsp (14g) natural unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup (120ml) buttermilk
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract
• 1 large egg
• 1 tsp white vinegar
• 2 tsp red food coloring
• 1/2 cup (120ml) hot water

Chocolate Cream Cheese Frosting

• 8 oz (226g) cream cheese, room temperature
• 6 tbsp (86g) salted butter, room temperature
• 4 cups (460g) powdered sugar
• 1/2 cup (57g) natural unsweetened cocoa powder
• 1 tsp vanilla extract

Decorations

• Sprinkles
• 3 oz red candy melts

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Instructions

1. Preheat and Prep: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners to prepare for baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, natural unsweetened cocoa powder, and salt. Stir well to mix all dry ingredients.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, egg, white vinegar, and red food coloring until smooth.
4. Combine Batter: Gradually add the wet mixture to the dry ingredients and mix until just combined.
5. Add Hot Water: Slowly pour in the hot water while mixing on low speed, ensuring a smooth and well-incorporated batter. Scrape the bowl sides to combine any remaining ingredients.
6. Fill Liners and Bake: Pour the batter into cupcake liners, filling each about halfway. Bake for 15-17 minutes or until a toothpick inserted comes out with a few moist crumbs.
7. Cool Cupcakes: Let cupcakes cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
8. Prepare Frosting Start: Beat the cream cheese and butter together with a mixer until the mixture is smooth and creamy.
9. Add Frosting Ingredients Part 1: Mix in half of the powdered sugar, cocoa powder, and vanilla extract until smooth.
10. Add Frosting Ingredients Part 2: Add the remaining powdered sugar and mix thoroughly until the frosting is smooth and spreadable.
11. Frost Cupcakes: Using a piping bag fitted with an Ateco tip 808, pipe swirls of frosting onto each cooled cupcake.
12. Apply Sprinkles: Lightly press sprinkles onto the sides of the frosted cupcakes using a small bowl of sprinkles for even coverage.
13. Melt Candy Melts: Melt the red candy melts in a small bowl following package instructions until smooth.
14. Create Candy Toppers: Pipe melted candy into heart shapes of varying sizes using a piping bag fitted with a Wilton 4 tip. Allow hearts to harden completely.
15. Decorate Cupcakes: Add a couple of hardened candy hearts on top of each frosted cupcake as toppers.
16. Refrigerate and Store: Refrigerate the cupcakes until ready to serve. Store in an airtight container for 3-4 days for best freshness.

Notes

• To achieve the best vibrant red color, use high-quality red food coloring.
• Room temperature cream cheese and butter are essential for a smooth frosting consistency.
• Make sure cupcakes are completely cooled before frosting to prevent melting.
• For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
• Use fresh eggs for optimal texture and rise in cupcakes.
• Store cupcakes in the refrigerator but bring to room temperature before serving for best flavor.

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet, Cupcakes, Chocolate Cream Cheese Frosting, Dessert, Baking, Celebrations, Party Treats