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!
Servings: 24
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
- 3/4 Cup Butter room temperature
- 1 1/3 Cup Sugar
- 3 Eggs room temperature
- 2 teaspoon Vanilla
- 1 1/2 tablespoons Red Food Coloring
- 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.2 1/3 Cup Cake Flour, 2 Tablespoons Cocoa, 1 1/2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
- 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).3/4 Cup Butter, 1 1/3 Cup Sugar
- Mix in the eggs one at a time, followed by the vanilla and food coloring and beat for 2 minutes.3 Eggs, 2 teaspoon Vanilla, 1 1/2 tablespoons Red Food Coloring
- 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.1 Cup Buttermilk
- 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.10 Tablespoons Butter, 5 Ounces Cream Cheese, 1 teaspoon Vanilla, 1/8 teaspoon Salt, 1/2 Cup Cocoa Powder, 2 1/2 to 3 Cups Powdered Sugar
- 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.
Notes
Store cupcakes in an airtight container at room temperature.
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 23.7g | Protein: 3g | Cholesterol: 54.9mg | Fiber: 1.1g | Sugar: 11.9g