Chocolate Rose Red Velvet Cupcakes

These Chocolate Rose Red Velvet Cupcakes look as beautiful and smell as sweet as a dozen red roses but with how good they taste they won’t be around for too long!These Chocolate Rose Red Velvet Cupcakes look as beautiful and smell as sweet as a dozen red roses but with how good they taste they won't be around for too long!

Hey! It’s Melanie again from Garnish & Glaze. I enjoy getting flowers like any other girl but honestly, I’d rather have chocolate! Who’s with me? Today I’m sharing some beautiful and tasty red velvet cupcakes. These Chocolate Rose Red Velvet Cupcakes look as beautiful and smell as sweet as a dozen red roses but with how good they taste they won't be around for too long!

Red velvet everything is pretty popular at this time of year and for good reason! The flavor from the butter and a couple tablespoons of cocoa powder make these cupcakes quite a delicious. Buttermilk and cake flour makes the cake crumb light, tender, and moist.These Chocolate Rose Red Velvet Cupcakes look as beautiful and smell as sweet as a dozen red roses but with how good they taste they won't be around for too long!

Cream cheese frosting is the typical topping to red velvet cake, but isn’t everything better with chocolate?!  I combined the best of both worlds by topping the cupcakes with chocolate cream cheese frosting.  Oh my, it is divine!These Chocolate Rose Red Velvet Cupcakes look as beautiful and smell as sweet as a dozen red roses but with how good they taste they won't be around for too long!

Oh, and unlike most red velvet cake recipes that call for 2 bottles of red food coloring (that is a LOT!), this one only has 1 1/2 tablespoons but still looks pretty red.

 

Why Do Cupcakes Stick to the Wrapper?

Muffins and cupcakes sometimes stick to the wrapper if it has not been thoroughly sprayed with non stick spray.

Also, it is important to cool cupcakes before removing the wrapper.

Cakes and muffins shrink a bit as they cool, so they’ll actually loosen their grip on the wrapper slightly as they come to room temperature.

 

What is Red Velvet Cake?

Red velvet cake is  a red, red-brown, mahogany, maroon, crimson or scarlet colored chocolate layer cake, layered with white cream cheese or ermine icing.

The cake is commonly served on Christmas or Valentine’s Day.

Can Cream Cheese Frosting Be Frozen?

Cream cheese frosting is  ideal for freezing.

It is sturdy, with plenty of fat, and it will do better in the freezer than a more delicate icing.

 

 

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Chocolate Rose Red Velvet Cupcakes

These Chocolate Rose Red Velvet Cupcakes look as beautiful and smell as sweet as a dozen red roses but with how good they taste they won't be around for too long!
Course: 500+ Best Dessert Recipes
Keyword: chocolate, cupcake, dessert, frosting, recipe, red velvet
Servings: 24
Calories: 223kcal
Author: Sweet Basil

Ingredients

For the Cupcakes:

  • 2 1/3 cup cake flour
  • 2 tablespoons cocoa
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cup sugar
  • 3 eggs room temperature
  • 3/4 cup butter room temperature
  • 1 1/2 tablespoons red food coloring
  • 2 teaspoon vanilla
  • 1 cup buttermilk

For the Chocolate Cream Cheese Frosting:

  • 10 tablespoons butter room temperature
  • 5 ounces cream cheese room temperature
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup cocoa powder
  • 2 1/2 to 3 cups powdered sugar

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees F and line two muffin tins with cupcake liners.
  • In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together.
  • In the bowl of a standing electric mixer, beat the butter until creamy and then add the sugar, mixing until light and fluffy (3-4 minutes).
  • Mix in the eggs one at a time, followed by the vanilla and food coloring and beat for 2 minutes.
  • While mixing on low, in 3 parts, alternate between adding the flour mixture and the buttermilk. Scrape down the sides and bottom of bowl as needed, mixing until smooth.
  • Scoop batter into cupcake liners (an ice cream scoop works great!).
  • Bake for 20-22 minutes until toothpick come out clean. Remove cupcakes from tin when cool enough to touch.

For the Chocolate Cream Cheese Frosting:

  • Beat the butter and cream cheese with and electric mixer for 2-3 minutes. Mix in the vanilla and salt. Starting at a slow speed, mix in the cocoa powder. Mix in the powdered sugar a little at a time. Beat until smooth.
  • Place frosting in a a piping bag fitted with a closed star pipping tip (2D). Pipe onto cooled cupcakes. Form a rose by starting to pipe the frosting on in the middle of the cupcake and spiraling out until you get to the edge.

Nutrition

Serving: 1g | Calories: 223kcal | Carbohydrates: 23.7g | Protein: 3g | Cholesterol: 54.9mg | Fiber: 1.1g | Sugar: 11.9g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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12 comments on “Chocolate Rose Red Velvet Cupcakes”

  1. How would you reccomend changing the cooking time if I make these into mini cupcakes?

  2. Hellooo
    My sister is the biggest fan of cupcakes, and since she´s coming home in one week, I´m going to surprise her with these. I hope she loves them !!!
    Also is the yield really 24?? 24 big cupcakes or small ones? please answer me this.

    • This recipe yields 24 regular size cupcakes, not the jumbo ones or the mini ones, just the standard size. What a great surprise! Enjoy the time with your sister!

  3. Did you forget to add vinegar or does the recipe not use vinegar?

  4. Hi, could u pls give the gram measurements for the above recipe please.

  5. Hi Judi,
    How big or small cake can I make with this receipe?
    Thank you
    Siyu

  6. Red velvet cupcakes were delicious Melanie! Just so you know the directions didn’t include when to add the food coloring. I almost forgot! ?

  7. does this make 24 big cupcakes or small cupcakes?


  8. Looking for something to make for my grandson this weekend. This is it!