Nothing says Valentine’s Day more than Red Velvet cupcakes! They are decadent, chocolatey and they’ll match your Valentine’s outfit perfectly ;). Red Velvet cupcakes always make me a little nervous, I’ve had many very dry red velvet recipes (including from popular bakeries) and I just don’t like cupcakes to be dry! However, this recipe does not disappoint… the cupcakes are moist and full of that rich chocolate taste I love.
Whether you like Valentine’s Day or not, it’s a great time to share a wonderful evening with the one you love. I always like to do something special on Valentine’s Day… it can be silly or sweet but it should always make your significant other feel loved! So bring on the corny cards, heart shaped candies and most definitely, the cupcakes!
Red Velvet Cupcakes
From Brown Eyed Baker
Makes 12 cupcakes
- 4 Tablespoons salted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg
- 2½ Tablespoons unsweetened cocoa powder
- 3 Tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup + 2 Tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar
- Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
- On medium-high speed, cream the 4T butter and 3/4c sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the 1 egg. Scrape down the bowl and beat until well incorporated.
- In a separate small bowl, mix together the 2 1/2T cocoa powder, 1/2t vanilla extract and 3T red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Reduce the mixer speed to low and slowly add half of the 1/2c buttermilk. Add half of the 1c +2T flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
- Again, reduce the mixer speed to low and add the 1/2t salt, 1/2t baking soda and 1 1/2t vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
- Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
- Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.
Cream Cheese-Chocolate Chip Filling
Makes enough for filling 12 cupcakes
- 4oz cream cheese
- 2 Tablespoons light brown sugar
- 1/4 teaspoon vanilla
- 1/4 cup semi sweet chocolate chips
- Mix together 4oz cream cheese, 2T light brown sugar and 1/4t vanilla until well combined.
- Add chocolate chips and stir together.
- Place into icing bag and cut off the end.
- Core cupcakes and squeeze filling into the hole.
- Save the cupcake cores and leave out in open air to allow them to dry out some.
Cream Cheese Frosting
From Just a Taste
- 2 (8-oz.) packages cream cheese, at room temperature
- 1 cup powdered sugar
- 2 1/2 teaspoons vanilla extract
- 1 1/3 cups cold heavy whipping cream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the 16oz cream cheese until smooth. Sift the 1c powdered sugar into the bowl, beating to combine, then add the 2-1/2t vanilla extract.
- Remove the paddle attachment and attach the whisk. Scrape down any cream cheese from the sides of the bowl.
- Next, while beating at medium-high speed, stream in the cold 1-1/3c heavy cream until the frosting is thick enough to pipe. Please watch this video from Joy of Baking, which features the frosting recipe and addresses potential issues to prevent the frosting from being too thin.
- Pipe frosting onto your cupcakes.
- Crumble the cupcakes cores you saved to sprinkle on top of the frosting!
Voila! You have super delicious and perfect Red Velvet Cupcakes for Valentine’s Day!