click the stars to rate!
Chocolate Red Velvet Cupcakes
Yield: 12 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!
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
Storing & Serving:
- 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
Serving: 1cupcake | Calories: 529kcal | Carbohydrates: 60g | Protein: 4g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 264mg | Potassium: 128mg | Fiber: 2g | Sugar: 46g | Vitamin A: 640IU | Calcium: 37mg | Iron: 1mg
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!