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.
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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
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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 fine sea 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.
these would be AMAZING for Valentine’s Day! I’d prefer them over chocolates
Have just googled cupcake fillings and found yours they look yummy. Can you please tell me what you mean by heavy cream we don’t have that term in the UK. Thank you.
Hi Lizzie! I think heavy cream is called double cream in the UK. Hope that helps 🙂
This looks fantastic!! I must make this soon, I can’t believe I have never had anything red velvet before, yum!
These were SO delicious! They were like little red velvet lava cakes 🙂 thanks for sharing this awesome recipe!
I made these cupcakes a few days ago and they were so delicious! I was apprehensive about making them with the chocolate filling, but I am so glad I went for it! They turned out great. Like a few other people I also didn't take the time to roll out the chocolate into balls – I just scooped it out (after freezing it for a while) with a cookie scooper. Still turned out awesome!
I posted about the cupcakes here if you want to check it out: http://sweetsavoryblog.wordpress.com/2012/07/18/s…
Thanks so much!
Sweet Sarah http://sweetsavoryblog.wordpress.com/
I am going to try these tonight, I noticed they are not frosted, do you think adding a cream cheese frosting would be too much?
They look B-E-A-UTIFUL!!!!!
I pulled this recipe ages ago and just made them and they were amazing!! I missed rolling the chocolate balls before freezing so scooped and rolled frozen choco which was just as good. They came out fine and the chocolate oozed when I cut it open. Im going to be the envy of FB tonight!
This is a great idea on Valentines Day. This recipe will be on my baking plans.Thank you for sharing.
These look amazing, I'm about to make them now. What would you reccomend as a filling if I had chocolate and butter but no cream?
Ok so I made these yesterday and they turned out beyond yummy, but you say in your directions to sift the flour, cocoa powder, sugar, and salt in a small bowl then right after you wrote to beat the butter and sugar together….which confused me. So I just sifted all the dry ingredients except the sugar, then beat the butter and sugar together. It worked out great this way, but I was just wondering was it a typo or were we supposed to split the sugar?
Thanks for pointing out that error, it's fixed now! You did it the correct way 🙂
We are hosting a ladies event themed “Hope for your Heart” and i would love these for our first night's refreshent time. Have you ever frozen them or the chocolate ganache for any length of time (making them a few weeks early) if freezing with the filling inside, will it defrost and be creamy? Just wondering if you have an answer to this or not… they would be perfect because it would be like a heart in the cupcake. They look so wonderful!!!
The ganache can definitely be frozen for a long time, however I wouldn't freeze the cupcakes – I don't think they'd defrost nicely. Hope they work out for your event 🙂
Thanks for that… 🙂