Red Velvet Cupcakes with Cream Cheese Filling
Valentines Day is right around the corner and hype this year is Red Velvet everything! Personally I've never made anything red velvet so I decided to give this a try. I couldn't find a recipe I loved, so I decided to make my own. Last weekend for the Superbowl I made a "cookie dough dip" so I decided to include that in my cupcakes and topped them with a cream cheese frosting. You'll love these stuffed cupcakes!
Cook Time: 15-18 mins
Total Time: 40 mins
Yield: 24 cupcakes
Ingredients:
Cheesecake Filling
1-8oz package cream cheese
1/3 cup sugar
1 egg
1/2 tsp salt
1 c mini chocolate chips semi sweet or milk chocolate
Red Velvet Cupcakes
2 1/2 cups cake flour
1 tsp salt
2 tbsp cocoa powder
2 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 tsp vanilla
2 tsp red gel food coloring-you can add more if you want deeper color
2 tsp vinegar
1 1/2 tsp baking soda
1 cup buttermilk
1/4 cup sour cream
Cream Cheese Frosting
1 (8oz) package cream cheese (room temperature)
1/2 cup unsalted butter (room temperature)
1 1/2 teaspoon vanilla
2 1/2 cups powdered sugar (put in 1/2 cup at a time and taste as you go)
Directions
1. Preheat oven to 350F
Cookie Dough Cheesecake Filling
1. Beat cream cheese and sugar until light and fluffy.
2. Add in egg and salt and mix again until combined.
3. Fold in chocolate chips and put in fridge or freezer until cupcakes are made (this mixture needs to be cold when you add it to your cupcakes).
Red Velvet Cup Cakes
1. Line a standard (12) muffin tin with paper liners -I used Valentines Day Themed ones
2. Whisk together cake flour, cocoa, and salt in separate bowl. Set aside.
3. With an electric mixer, combine sugar and oil.
4. Add eggs, one at a time until just combined.
5. Mix in vanilla and red food gel slowly until you get the color you like.
6. With a fork, in a desperate measuring cup, mix together buttermilk and sour cream.
7. Alternate four and sour cream/buttermilk mixture into wet ingredients in a few batches until fully mixed.
8. Stir together vinegar and baking soda in separate bowl, once combined, immediately add to batter and mix until combined.
9. Add enough batter to bottom of muffin tins, but only enough to cover bottom, about 1-2 tbsp's.
10. Add a small scoop of the Cookie Dough Cheesecake Filling (I added about 1 1/2 tbsp) to the muffin tins, then top with another small scoop of the batter until you can't see the cookie dough cheesecake filling. You want these a little less than 3/4 filled.
11. Bake 15-18 mins depending on your oven. At 15 mins check with a toothpick. Bake in 1-2 min increments if not baked at 15 min mark.
12. Once you remove from oven, leave in muffin tins for 4-5 mins before transferring to a wire cooling rack.
13. Wait until fully cooled to add cream cheese icing (these take longer to cool because of the cookie dough cheesecake filling).
Cream Cheese Frosting
1. Combine cream cheese and butter until fluffy.
2. Add vanilla until combined.
3. Add in powdered sugar 1/2 cup at a time until you get consistency and taste you prefer.
4. Frost cupcakes and decorate how you wish!
5. Cupcakes can store 3-4 days in airtight container, these must be refrigerated.
6. These taste best after being refrigerated for 3-4 hours.
xoxo💓
It's me Margaret Marie
