Chocolate-Stuffed Red Velvet Cupcakes

By Tessa Arias
  |  
January 23rd, 2012
3.5 from 4 votes
3.5 from 4 votes

Chocolate-Stuffed Red Velvet Cupcakes are moist and tender on the outside and oozing with warm, rich chocolate inside. Easy yet impressive!

Yield: 12 cupcakes

Prep Time: 1 hour 25 minutes

Cook: 1 hour 40 minutes

Chocolate Stuffed Red Velvet Cupcakes

Chocolate-Stuffed Red Velvet Cupcakes

The very moment I saw this recipe in February’s Better Homes & Gardens, I ripped the page out of the magazine. Yum. It appealed to everything I like. Red velvet, chocolate, and cupcakes (only because they are easy, quick, and cute). Not to mention this recipe is perfect for Valentine’s Day (these cupcakes aren’t a hassle to transport). I kind of want to stuff anything and everything with a ball of chocolate ganache now. Hm.

Recipe Rundown

Taste: Like red velvet, but way amped up. That chocolate in the center is just magnificent.
Texture: The cupcakes are moist and tender while the chocolate is rich and oozing.
Ease: Easy yet impressive.
Appearance: The chocolate is such a wonderful surprise. Plus you can’t beat that brilliant red color (thanks, food coloring).
Pros: In my humble chocoholic’s opinion, these are so much better than regular red velvet cupcakes.
Cons: None!!
Would I make this again? Absolutely yes.

3.5 from 4 votes

How to make
Chocolate-Stuffed Red Velvet Cupcakes

Yield: 12 cupcakes
Prep Time: 1 hour 25 minutes
Cook Time: 1 hour 40 minutes
Total Time: 3 hours 5 minutes
Chocolate-Stuffed Red Velvet Cupcakes are moist and tender on the outside and oozing with warm, rich chocolate inside. Easy yet impressive!

Ingredients

For the chocolate stuffing:

  • 1 cup milk chocolate chips
  • 1/3 cup heavy cream
  • 1 tablespoon unsalted butter

For the cupcakes:

  • 1 cup all-purpose flour
  • 2 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, at room temperature
  • 1 large egg
  • 2 teaspoons red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vinegar

Directions

For the chocolate stuffing:

  1. In a small saucepan combine chocolate, cream, and butter. Stir over low heat until chocolate is melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze about 1 hour, or until fudge-like consistency. Divide chocolate filling into 12 equal portions and roll into balls. Place in freezer.

For the cupcakes:

  1. Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners.
  2. In a small bowl sift flour, cocoa powder, and salt. Set aside.
  3. In the bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter.
  4. Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup. Top evenly with remaining batter.
  5. Bake 15-17 minutes, or until tops spring back when lightly touched. Serve warm or let cool completely. Cupcakes can be stored in an airtight container at room temperature for 2-3 days.

Recipe Notes

From Better Homes & Gardens February 2012
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Char — December 15, 2021 at 6:59 am

    Have you tried a cream. Cheese topping on these or should they be plain?

    • #
      Emily — December 15, 2021 at 11:31 am

      This is an older recipe (2012) and one we may need to revisit to rephotograph! Yes, feel free to top with Cream Cheese Frosting, or whichever frosting you prefer πŸ™‚

  2. #
    Mary — February 1, 2021 at 9:38 am

    Can you substitute the buttermilk for another type of milk?

  3. #
    Kanupriya — August 25, 2020 at 10:36 pm

    Hi Tessa, thanks for such an amazing recipe. I’ve made these cupcakes so many times with stellar results. The flavour and moistness of the cupcakes is spot on.
    Thanks once again for sharing your recipes in such detailed manner.

  4. #
    Cassie Noronha e Pereira — August 21, 2020 at 1:05 pm

    Hii Tessa!
    I just love ur reciepes
    N m gonna just try this reciepe of urs too…
    Just wanted to know if i dont have the buttermilk , how can i do it at home…i mean i know we gotta add vinegar to milk but how much qty to get d desired ml of buttermilk needed in d reciepe plz

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