Red Velvet Chocolate Cupcakes are light, fluffy with a deep dark chocolate flavor with addictive creamy super easy cream cheese Frosting.
Red Velvet Chocolate Cupcakes is all about the Cream Cheese Frosting
Check out those light and fluffy swirls of frosting. We know you would be all lining up to lick a spatula if given the choice. This recipe is so easy that you can make your own in a flash. Heck, then you can lick the whole bowl.
Beet Red!
I have a cupcake recipe that is just as brilliantly red and classic as Rudolph's shiny nose. Red Velvet Chocolate cupcakes with cream cheese frosting all decked out in Christmas flare. This is exactly what is needed to start off the holiday season in a blissful way.
They are so moist, decadent and the cream cheese frosting is delicately sweet. If you need to bring a dessert to pass to a holiday gathering or are looking for a quick thoughtful happy holidays gift for neighbors and friends, this is a great idea and very elegant. These little Red Velvet Chocolate Cupcakes can be made in advance and can either be served plain, with cream cheese frosting or with frosting and holiday decorations for the kids.
Secret to getting a Deep Red Velvet chocolate cupcake
In many red velvet chocolate cakes, red food coloring is used to obtain the red color. However it is the reaction of acidic vinegar and buttermilk that tends to better reveal the red anthocyanin in the cocoa and gives this desert its brilliant red velvety color.
During World War II, many foods were rationed so bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food can be used in the red velvet cake and it is healthy and keeps the cake moist. However, your cake will be more deep purple-brown instead of red but just equally yummy.
More Delicious Dessert Recipes
Insanely Delicious Cinnamon Buns
Chocolate French Eclairs with Cinnamon Cream
Citrus Crepes with Chocolate Orange Grenache
Easy Microwave Chocolate Pudding
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Red Velvet Chocolate Cupcakes with Cream Cheese Frosting
Ingredients
Red Velvet Chocolate Cupcakes
- 2.5 cups flour
all purpose - 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon unsweetened cocoa powder
- 2 oz beet juice
- ½ cup butter
unsalted - room temperature - 1.5 cups sugar
- 2 eggs
room temperature - 1 teaspoon vanilla extract
- 1 cup buttermilk
( buttermilk exchange: put 1 tablespoon white vinegar in a bowl and add one cup milk and leave set for about 10-15 minutes until milk starts to turn or gets a little thicker) - 1 teaspoon white vinegar
- 1 teaspoon baking soda
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- ½ cup butter
- 1 teaspoon vanilla
- 2 cups icing sugar
Instructions
- Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
- Sift together the cake flour, baking powder, and salt into a bowl and set aside. In another smaller bowl, mix food coloring (or Beet Juice) and cocoa powder to form a paste and try to remove all the lumps and set aside.
- In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time. Beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one-third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
- In a small bowl but deeper bowl mix vinegar and baking soda. Add vinegar mixture to the cake batter and stir well to combine. (This is the step that really makes the red color of the cake pop) Fill cupcake baking tin lined with cupcake holders ¾ full.
- Place muffin in your preheated oven. Bake for approximately 20- 23 minutes. (I have one of those funky ovens that does not heat evenly so you may want to turn or check on your cupcakes midway) The cupcakes are done when you are able to pat the tops and the cake springs back up or if toothpick comes out clean after you put it in the middle of the cupcake.
- Cool the cupcakes for 10 minutes on a wire rack and then remove and allow to cool completely before frosting.
- Procedure to make the cream cheese frosting: In a large bowl mix cream cheese, butter, vanilla and icing sugar until well blended. Place frosting into a piping bag and frost cupcakes, decorate with cute little holiday ornaments and enjoy.
Jen says
So good...mmmm
Kevin says
Yummy -- get in my belly
Healthy World Cuisine says
Thank you Choc Chip Uru! I have been on your website just drooling with all of the cookie and bar options. I'm craving chocolate.
Choc Chip Uru says
This looks like such a popular recipe and for good reason - you are siply fantastic and deserve every comment you get 🙂
Hannah (BitterSweet) says
How festive! I never considered red velvet as a Christmas-time treat, but with the vibrant color, it makes a lot of sense. I don't think I'd be able to resist pairing it with a bright green matcha frosting, though. 😉
Healthy World Cuisine says
I know we usually think of red velvet chocolate cupcakes as a valentine treat only but red and green are definitely holiday colors. Bright green match frosting- Wow brilliant thought!
thefooddoctor says
I love how deep and inviting the color is
and the cupcake liners colors are so beautiful too
Healthy World Cuisine says
Thank you. I also love those cupcakes liners and decorations. Believe it or not I purchased them in an airport. Really!
RecipeAdaptors says
Those look great. And I love the christmas decorations too!
Healthy World Cuisine says
Thanks. I thought I might actually get to try another one, but they were inhaled by my teenagers and friends.
Just A Smidgen says
And.. I forgot to add I love the little cupcake toppers... 😀
Healthy World Cuisine says
I actually picked them up in Detroit metro airport store and I thought they were very cute too. thanks
Just A Smidgen says
Wooah, an airport? That's awesome! They really add to the photos!
Just A Smidgen says
Were you eavesdropping? I was just asking my daughter today why I can never name all of the reindeer's name! Lol! I love your red velvet, I use red food colouring as well. And I think yours are perfect... not too overly vivid like some I've seen. I didn't know that there was also a chemical reaction that made the cocoa's red hue come out.. Very cool!
Healthy World Cuisine says
LOL, I had to consult with my teenagers to confirm the actual names of the reindeer. Enjoy your holiday!
The Moonlight & Star Cafe says
They look delicious! This is my "Star's" favorite, red velvet. I will definitely have to make these for him. 🙂
Healthy World Cuisine says
Is Star your main man? And you are Moonlight? What a great punch line and so romantic!!!Thank you for your lovely comment.
thebigfatnoodle says
I didn't know that red velvet cake was like a traditional festive treat until recently. These look really tempting and anything with frosting gets my vote!
Healthy World Cuisine says
The cream cheese frosting rocks! I guess this type of cake has been around a very long time just like dutch chocolate cake. In the States, John A. Adams had a family-owned food colorings and extracts business had fared well since its inception in 1888. But housewives of the Great Depression had little use for his brand of frivolity and sales slumped. So he began setting up displays in groceries throughout the Midwest and parts of the South. These featured Adams Extract Company products under a huge color photo of the reddest Red Velvet cake ever seen. A free copy of the recipe (modified to include Adams Best Vanilla, Adams Butter Flavor, and two bottles of Adams Red Color) came with every purchase. In the austere climate of the day, Red Velvet became a sensation. Just a little history for you. Take Care
Sharon | Chinese Soup Pot says
These red velvet chocolate cupcakes look so delicious, and pretty! And thanks for sharing the acidic vinegar and buttermilk reaction. I'm sort of a food geek and love learning these kinds of things. And since I never made red velvet with beet juice, I wouldn't have known that they will make them purple-brown. I wouldn't have guessed since the juice is so bright magenta red. Great post!
Healthy World Cuisine says
Thanks for you nice comment Sharon. Guess what ? I steamed Shanghai hairy crabs 大闸蟹 this week but I am very back logged on my post entrees so hopefully will have this one out soon. Take care
thecompletecookbook says
LOVE your Christmasy red velvet cupcakes - your decorations are awesome!
🙂 Mandy
Healthy World Cuisine says
Thanks Mandy. Even the adults seem to be liking the little Christmas decorations on the cupcakes.