Red Velvet Cupcakes with Chocolate Cream Cheese Frosting

What’s more decadent, more delicious, more deliciously sinful than red velvet cake? How about red velvet cupcakes with a chocolate cream cheese frosting?! YESSSSS!

I’ve been playing around with red velvet recipes for a while and of course, it was the one I tried from Baked by Melissa that stole my heart! This recipe is divine. It’s delicious. It’s easy and it’s perfect for your special Valentine.

These whip up in no time and scream chocolate. They’re perfect for your lovers, your lovely littles or just yourself! However you eat them, I just know you’ll love them!

Red Velvet Cupcakes with Chocolate Cream Cheese Frosting

Servings: about 20 cupcakes
Time: 45 minutes
Difficulty: easy
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Ingredients

Cupcakes:

1/2 pound (2 sticks) unsalted butter, room temperature
2 cups sugar
2 teaspoons vanilla extract
4 large eggs, room temperature
3 cups all-purpose flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 3/4 cups whole milk, room temperature
1 tablespoon red food coloring

Chocolate Cream Cheese Frosting:

1/2 pound (2 sticks) unsalted butter, room temperature
1 8oz package cream cheese, room temperature
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
2 cups confectioners sugar
1/2 teaspoon fine sea salt

Directions

Preheat oven to 350 degrees. Butter or spray two muffin tins until well greased. Set aside.
In a stand mixer, whip the butter on high for 1 minute. Then, add the sugar and beat on high for 2 minutes. Add in the vanilla, then eggs (one at a time). Set aside.
In a separate bowl, combine flour, cocoa, baking powder and salt.
With the stand mixer on low, add half the flour mixture into the wet ingredient mixture. When it’s mostly incorporated, add half the milk. Once incorporated, add the remainder of the flour mixture and then the remainder of the milk. Scrape the batter down from the sides to ensure the batter is properly mixed and mix until batter is smooth. Add food coloring and beat until well incorporated.
Pour the batter into the muffin tins 3/4 of the way up and bake for 25-30 minutes. Cake should feel springy and a toothpick should come out clean once cupcakes are done cooking. Let the cake cool completely before icing.
To make the frosting: in a stand mixer, whip the butter and cream cheese on high for 2 minutes. Add the vanilla and whip until just incorporated.
On low speed, slowly add in the cocoa powder, confectioners’ sugar and salt until incorporated. Scrape down the sides of the bowl and whip on high for 2 more minutes. Frost cupcakes and enjoy!