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Red Velvet Cupcakes w/ Chocolate Cream Cheese Frosting!

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

  • Preheat your oven to 350 degrees.
  • Line your muffin tin with cupcake paper liners.
  • Sift your flour, cocoa, baking soda, in a small mixing bowl, set to the side
  • In a separate bowl using a stand mixer, cream the butter, shortening and sugar until it is creamy on medium high for 2 min.
  • Add the egg white , vanilla, red velvet extract, and red gel food coloring to the mixing bowl
  • Mix until well combined
  • Now add the flour and milk mix until completely combined.
  • Add batter into the lined cupcake tins until 2/3's filled.
  • Bake your cupcakes at 350 degrees for 20-22 minutes
  • Cool for 10 minutes in the tins
  • Remove from cupcake to a wire rack and cool for 30 minutes

Frosting Directions:

  • Cream the butter, cocoa, cream cheese and powder sugar until it looks light and creamy.
  • Add more powder sugar if the frosting is not thick: add 1/4 cup at a time
  • Once frosting is made then to decorate
  • Scoop the frosting into a pastry bag with a large tip.
  • Twist the open end of the pastry bag to pushing the frosting to the tip.
  • Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  • Drizzle the chocolate and caramel sauce on the cupcake
  • Garnish with 1/2 of a Chocolate pecan turtle candy
  • ENJOY!