Chocolate Red Velvet Cupcakes
These chocolate red velvet cupcakes take a beloved classic and give it a rich, chocolatey upgrade. Made with moist, tender red velvet cake and topped with silky smooth chocolate cream cheese frosting, they’re the perfect balance of new and nostalgic.
She walks in… and suddenly the dessert table doesn’t look the same. These chocolate red velvet cupcakes are the Lady in Red of the baking world—stunning, decadent, and impossible to forget. And that chocolate cream cheese frosting? Swoon.
These little delicious beauties are the classic you know and love—but with a bold, bodacious chocolatey twist. I’ve swapped the traditional cream cheese frosting for a rich chocolate version that’s smooth, decadent, and ready to moonwalk across your taste buds. They’re sweet, a little edgy, and so ready for their close-up.
If red velvet makes you wanna moonwalk across your kitchen, check out my classic red velvet cupcakes, red velvet whoopie pies, and frosted red velvet cookies.
Ingredients for Chocolate Red Velvet Cupcakes
Red Velvet Cupcakes
- All-purpose flour
- Granulated sugar
- Cocoa powder
- Baking soda
- Salt
- Buttermilk
- Vegetable oil
- Egg
- Vanilla extract
- White vinegar
- Red gel food coloring
Chocolate Cream Cheese Frosting
- Unsalted butter
- Cream cheese
- Powdered sugar
- Semisweet chocolate chips
- Dark cocoa powder
- Vanilla extract
- Salt
How to Make Chocolate Red Velvet Cupcakes
- Prep and preheat: Preheat the oven and line cupcakes pans with cupcake liners.
- Make the cupcake batter: Whisk together the all-purpose flour, granulated sugar, 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 batter is combined and smooth.
- Bake the cupcakes: Portion the cupcake batter into the 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.
- Make the frosting: Whip the butter and cream cheese until light and creamy. Add in the powdered sugar and mix to combine. Add in the melted chocolate, dark cocoa powder, vanilla extract, and salt and mix until the frosting is smooth and creamy.
- Assemble the cupcakes: 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 cupcakes and decorate with white nonpareil sprinkles and candies.
Courtney’s Expert Baking Tips
- Use red gel food coloring for the best and brightest red color.
- If you do not have buttermilk, use my DIY buttermilk substitute.
- A large cookie scoop will help you portion the cupcake batter evenly in the pan so the cupcakes bake up uniform.
- Check out my post on tips for making the best cupcakes, best buttercream frosting, and my favorite cupcake baking supplies for even more helpful tips and tricks.
Frequently Asked Questions
I don’t recommend using liquid food coloring for this recipe. To achieve the bright red color and without changing the taste and texture of the cupcakes, red gel food coloring is the way to go.
Red velvet has a mild cocoa flavor, but not as intense as chocolate cake. It’s often described as subtly chocolatey with a hint of tang, thanks to the addition of buttermilk and vinegar, which give it a light tanginess and super tender texture.
Yes! If you would like a more classic version, you can check out my recipe for red velvet cupcakes with vanilla cream cheese frosting.
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Chocolate Red Velvet Cupcakes
Ingredients
Red Velvet Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 tbsp (5 g) unsweetened cocoa powder
- ¾ tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- ½ cup (120 ml) buttermilk (room temperature)
- ½ cup (120 ml) vegetable oil
- 1 (1) large egg (room temperature)
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) white vinegar
- 1 tsp (1 tsp) red gel food coloring
Chocolate Cream Cheese Frosting
- 1 cup (227 g) unsalted butter (room temperature)
- 4 oz (113 g) cream cheese (room temperature)
- 3 cups (360 g) powdered sugar
- ½ cup (90 g) semisweet chocolate chips (melted and cooled)
- ¼ cup (22 g) dark cocoa powder or dutch-process cocoa powder
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
Additional Ingredients
- 1 tbsp (10 g) white nonpareil sprinkles
- 12 (12) nonpareil chocolate buttons (optional)
Instructions
Red Velvet Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- 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.
- 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.
Chocolate Cream Cheese Frosting
- 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.
- 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.
- 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.
Assembling the Cupcakes
- 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.
Notes
- Room temperature: If serving on the same day, store the cupcakes in an airtight container at room temperature in a cool place away from direct sunlight for about 2 hours.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Just wanted to say I DID notice you were quiet for a bit. Glad you’re well and thank you for this beautiful & delicious looking recipe!
Thanks so much! I appreciate your support and I’m glad you are enjoying my recipes!