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–+ servings

Red Velvet Cupcakes

Red velvet cupcakes with double chocolate frosting and white chocolate ganache inside
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 24
Calories 349 kcal

Equipment

  • 2 piping bags
  • medium star tip
  • 2 12-count muffin pans
  • 24 cupcake liners

Ingredients
  

Cupcakes
  • ¾ cup buttermilk, room temperature and shaken
  • ⅔ cup sour cream, room temperature
  • ⅓ cup oil
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 box red velvet cake mix (Duncan Hines used)
White Chocolate Ganache
  • ⅓ cup white chocolate chips
  • 1 ½ tablespoons heavy cream
Frosting
  • 1 stick butter, softened
  • 8 ounces cream cheese, softened
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter flavoring
  • 2 tablespoons cream
  • 6 cups powdered sugar
  • ½ cup dark cocoa powder
  • ¾ cup white chocolate chips

Instructions
 

Cupcakes
  • Preheat the oven to 325°F. Add cupcake liners to muffin pans.
  • Shake the buttermilk well. Add it to a large mixing bowl. Add the sour cream, oil, eggs, and vanilla. Whisk together until smooth.
  • Sift in the cake mix. Stir until combined, but do not overmix. Scoop the batter into the cupcake liners, dividing evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean or with crumbs. Cool.
White Chocolate Ganache
  • Add the white chocolate chips and heavy cream to a small microwave-safe bowl. Melt for 30 seconds on high in the microwave. Stir to melt the chips. If necessary, microwave for a few more seconds to melt the chocolate.
  • Place the star tip into a piping bag, then fill it with ganache. Insert the tip into the top of each cupcake and squeeze a small amount of ganache into each cooled cupcake.
Frosting
  • Beat the butter and cream cheese with a mixer until creamy. Add the salt, vanilla, butter flavoring, and cream. Beat to mix.
  • Add the powdered sugar one cup at a time, beating between each cup. Be sure not to pack sugar into the measuring cup. Instead, use a spoon to fluff the sugar before measuring it.
  • Add the cocoa powder and beat well until well combined and fluffy.
  • In a microwave, melt the white chocolate chips in a microwave-safe container for 30 seconds. Stir. If necessary, melt for another 30 seconds. Stir again until all the chips are melted.
  • Turn on the mixer and slowly add the melted chocolate to the frosting. Then beat for a couple of minutes. Frost the cooled cupcakes with a tip and piping bag.

Notes

Storage

Store these cupcakes in the refrigerator. Let them come to room temperature before serving.

Nutrition

Calories: 349kcalCarbohydrates: 51gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 43mgSodium: 285mgPotassium: 168mgFiber: 1gSugar: 42gVitamin A: 244IUVitamin C: 0.1mgCalcium: 100mgIron: 1mg
Keyword Red Velvet, Red Velvet Cupcake Recipe, Red Velvet Cupcakes, Red Velvet Cupcakes with Chocolate Cream Cheese Frosting, Red Velvet Cupcakes with Chocolate Frosting
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