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.
I don’t know what I did wrong, but the ganache melted into one big blob. I scooped it into balls and put them in the cupcakes. The filling oozed out of the cupcakes all over the pan and then some of them caved in.
Hi!
I will be making 100 of these cupcakes for a reception (without the filling). Please help me figure out the ingredients for 100 to 120 and is it better to make several batches over several days or try and do all of the cupcakes in one day? Also, will these freeze well before being frosted?
My brother wants these for his birthday but he wants the filling to be white chocolate. If I changed it to white chocolate chips would that still work?
I just made these in a gluten free version and they were so good!!
I don’t know if this is viable recipe. Like others, my chocolate sank to the bottom. So disappointing after all the work. If anyone figures out how to prevent it, please post here. I will do the same.
I tried your recipe. It really taste good but my cupcake has lots of bubble holes at the top. What went wrong?
I made them but my cupcakes all sunk in the middle!! How did that happen?
Hi my name it Cayla and I love your work and how you really get to the bottom of what needs to be done when baking because sometimes it can be a challenge for me.I am a young baker and is ruining my own business called cayyys creations I sell pins for any occasion,pound cakes,and bows and I am thinking of selling cup cakes also.But anyway can I substitute all purpose flour for cake flour or do half and half like you stated in you precious experiment with the yellow cupcakes
How would these work with white chocolate chips in the filling?
hi ms. tessa!
when you say 1/2 cup buttermilk, did you mean powdered buttermilk or liquid?
what i have is powdered buttermilk.
thank you for sharing your recipe 🙂
Hey! These look so amazing! Im a vegetarian though. Can i make these eggless? How do i do that?
They turned out beautifully. I only got 11. I had to sacrifice the last one to get enough batter to cover the ganache in the others. What size cupcake paper did you use? Regular size? Don’t know why I came up short? Exact measures were used.
Yes, regular sized! Maybe next time add the batter in a little more sparingly and you’ll likely end up with 12 🙂