Chocolate Stuffed Red Velvet Cupcakes

6 Feb

If you love red velvet cake than you have to try these cupcakes.

These Chocolate Stuffed Red Velvet Cupcakes has a treat inside. There is a little ball of rich chocolate ganache in the center. More of the ganache is used for glazing the top of each cupcake which is just a hint of what’s to come.

Check out the ingredients and the directions via Bashful Bao below.

  • 1 cup chocolate morsels (I used bittersweet)
  • ¼ cup heavy cream
  • ¼ cup (half a stick) unsalted butter, softened
  • 1 large egg, at room temperature
  • 1 cup all-purpose flour
  • 2 tsp unsweetened cocoa powder
  • ¼ tsp salt
  • ¾ cup sugar
  • 2 tsp red food coloring
  • ½ tsp vanilla extract
  • ½ cup buttermilk
  • ½ tsp baking soda
  • ½ tsp vinegar
  1. First make the chocolate filling. Put the chocolate pieces in a small, heatproof bowl. In a small saucepan heat the cream until it just starts to simmer. Pour the cream over the chocolate and let it sit for 3 minutes, then stir to combine the two together. Cover and freeze for 1 hour, until it has the consistency of fudge. Scoop out 12 small portions, roll them quickly into balls, place on a plate lined with wax paper and return to the freezer.
  2. Preheat oven to 375 degrees F and line a muffin tin with paper liners. In a small bowl, stir together flour, cocoa powder, and salt.; set aside.
  3. In a medium bowl, beat the butter until it is creamy. Gradually add the sugar, and continue beating until light and fluffy. Beat in the egg, food coloring and vanilla extract. Alternating add flour mixture and buttermilk, beating until just combined after each addition. In a small bowl, combine baking soda and vinegar (so cool) and stir into batter.
  4. Divide half the batter among the prepared cups. Place a ball of the chocolate filling in each, then spoon the remaining batter on top.
  5. Bake for 15-18 minutes, or until tops spring back when lightly touched. Remove from oven and cool on a wire rack for 10-15 minutes. If you have extra chocolate from the filling, microwave it for 10 seconds, give it a stir, then dip the tops of each cupcake in it. Top with sprinkles and enjoy!


One Response to “Chocolate Stuffed Red Velvet Cupcakes”

  1. QTrainofThought February 7, 2013 at 2:12 am #

    Reblogged this on Real Women Bake and commented:
    how yummy!

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