Red Velvet Cheesecake Cupcakes {Red Velvet Week}

Forget going out to eat or ordering takeout every time you crave American food. Try making Red Velvet Cheesecake Cupcakes {Red Velvet Week} at home. For 49 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 30 servings with 238 calories, 3g of protein, and 12g of fat each. If you have vanillan extract, butter, chocolate chips, and a few other ingredients on hand, you can make it. It will be a hit at your valentin day event. 2099 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Taste and Tell Blog. With a spoonacular score of 10%, this dish is improvable. Red Velvet Cupcakes with White Chocolate Frosting {Red Velvet Week}, Red Velvet Black and White Cookies {Red Velvet Week/Saturdays with Rachael Ray}, and Red Velvet Tres Leches Cake {Red Velvet Week} are very similar to this recipe.

Servings: 30

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.Mix cocoa and food coloring together and then add to sugar mixture; mix well.Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.In a small bowl, combine baking soda and vinegar and add to mixture.Pour batter into prepared cupcake pans. Set aside.In a bowl, combine the cream cheese and powdered sugar. Mix until combined and smooth. Add in the egg and salt and mix. Stir in the chocolate chips.Drop a heaping tablespoonful of the filling on top of each filled cupcake cup. Bake the cupcakes for 15-20 minutes, or until baked through. Remove and allow to cool completely.To make the ganache, combine the chocolate chips, butter and corn syrup in a small bowl. Microwave on high for 1 minute and then stir until the chocolate has completely melted and the mixture is smooth. Stir in the vanilla.Dip the top of each cupcake into the chocolate ganache. Return to a cooling rack to allow the ganache to set up.-----------------------cupcake recipe adapted from Paula DeenFilling and ganache adapted from Sticky, Chewy, Messy, Gooey

 

Step by step:

1. Preheat oven to 350 degrees F.In a mixing bowl, cream the sugar and butter, beat until light and fluffy.

2. Add the eggs one at a time and mix well after each addition.

3. Mix cocoa and food coloring together and then add to sugar mixture; mix well.Sift together flour and salt.

4. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.In a small bowl, combine baking soda and vinegar and add to mixture.

5. Pour batter into prepared cupcake pans. Set aside.In a bowl, combine the cream cheese and powdered sugar.

6. Mix until combined and smooth.

7. Add in the egg and salt and mix. Stir in the chocolate chips.Drop a heaping tablespoonful of the filling on top of each filled cupcake cup.

8. Bake the cupcakes for 15-20 minutes, or until baked through.

9. Remove and allow to cool completely.To make the ganache, combine the chocolate chips, butter and corn syrup in a small bowl. Microwave on high for 1 minute and then stir until the chocolate has completely melted and the mixture is smooth. Stir in the vanilla.Dip the top of each cupcake into the chocolate ganache. Return to a cooling rack to allow the ganache to set up.-----------------------cupcake recipe adapted from Paula Deen

10. Filling and ganache adapted from Sticky, Chewy, Messy, Gooey

Nutrition Information:

covered percent of daily need