Tessa’s 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.
This post may contain affiliate links. Read our disclosure policy.
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.
More Recipes You’ll Love:
- Red Velvet Cupcakes – if you’re looking for Red Velvet Cupcakes with cream cheese frosting and no filling!
- The BEST Cream Cheese Frosting – the perfect frosting for these cupcakes
- Red Velvet Crinkle Cookies
- Red Velvet Cookies with Cream Cheese Frosting
- Red Velvet Cake
Chocolate-Stuffed Red Velvet Cupcakes
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
Instructions
For the chocolate stuffing:
- 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:
- Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners.
- In a small bowl sift flour, cocoa powder, and salt. Set aside.
- 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.
- Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup. Top evenly with remaining batter.
- 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.
I love your enthusiasm!
oh mylanta that looks soo good!
question tho; can't I just put the solid chocolate chips in the middle, then pour the rest of the cupcake batter over it rather than melting the chips down and adding butter and heavy cream?
If you just put the solid chocolate chips in the middle they'd melt into the batter and it would be more of a marble cake. Because the ganache is frozen before going into the batter, it will be ooey and gooey when the cupcakes are done baking.
This looks great. A fab. dessert for Valentine's Day.
hi:) Love the idea!
Do you think I can add a teaspoon of Nutella chocolate instead of the chocolate stuffing?
You could, but I would add it after the cupcakes are baked. I'd take an apple corer or pairing knife and remove the middle of the cupcake and fill it with nutella. That way the nutella is gooey still and the flavor is strong.
This look just amazing! my question to you, is it possible to substitute sour cream for butter cream?
When you say butter cream do you mean buttermilk? If yes, then substituting sour cream should be fine (I'd thin it with a little milk if possible).
These look fantastic! I am a sucker for anything stuffed 😉
This is serious red velvet heaven!
I love this idea!
Also, I have to say you have wonderful taste…. I have that polkadot napkin from World Market too! Almost half of the time, I have the same things as you have! haha 🙂
Hahaha 🙂 One day we'll have to go to World Market together!
I love stuffed cupcakes, these look wonderful.
oh WOW! these sound delicious!!
Yummy!
These look awesome!