Red Velvet Cupcakes with Chocolate Cream Cheese Frosting

One of the most popular cupcakes is Red Velvet!
THEY ARE A FANTASTIC MINI VERSION OF EVERYONES ALL TIME FAVORITE CAKE!
I WANTED THESE TO BE A BIT DIFFERENT SO I CHANGED THE CREAM CHEESE FROSTING A BIT!
I ADDED SOME COCOA TO THE CREAM CHEESE FROSTING SO ITS CHOCOLATE CREAM CHEESE!

LET ME TELL YOU… IT WAS NOT A MISTAKE… ITS SO GOOD!
FINISH THEM OFF WITH SOME HOT FUDGE SAUCE!
Ingredients
  • 2 1/2 cups flour
  • 1 tbsp. cocoa powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter, soft, plus 4 tbsp.
  • 1/4 cup room temp shortening
  • 1 cup sugar
  • 1 egg white
  • 1 tsp. vanilla
  • 1 TBSP Red Velvet extract
  • 1 cup milk
  • 1 tbsp. Red gel food color
Frosting Ingredients:
  • 1 C soft unsalted butter
  • 3 + C powder sugar
  • 1 cup of cocoa
  • 1/2 cup of cream cheese, softened
  • 4 TBSP heavy whipping cream
  • Caramel topping
  • Hot Fudge topping
  • Chocolate Pecan turtle candy

Instructions

  1. Preheat your oven to 350 degrees.
  2. Line your muffin tin with cupcake paper liners.
  3. Sift your flour, cocoa, baking soda, in a small mixing bowl, set to the side
  4. In a separate bowl using a stand mixer, cream the butter, shortening and sugar until it is creamy on medium high for 2 min.
  5. Add the egg white , vanilla, red velvet extract, and red gel food coloring to the mixing bowl
  6. Mix until well combined
  7. Now add the flour and milk mix until completely combined.
  8. Add batter into the lined cupcake tins until 2/3's filled.
  9. Bake your cupcakes at 350 degrees for 20-22 minutes
  10. Cool for 10 minutes in the tins
  11. Remove from cupcake to a wire rack and cool for 30 minutes
  12. Frosting Directions:
  13. Cream the butter, cocoa, cream cheese and powder sugar until it looks light and creamy.
  14. Add more powder sugar if the frosting is not thick: add 1/4 cup at a time
  15. Once frosting is made then to decorate
  16. Scoop the frosting into a pastry bag with a large tip.
  17. Twist the open end of the pastry bag to pushing the frosting to the tip.
  18. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  19. Drizzle the chocolate and caramel sauce on the cupcake
  20. Garnish with 1/2 of a Chocolate pecan turtle candy
  21. ENJOY!


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