I baked my favourite Red Velvet Cupcake again- using a different recipe. I love Red Velvet Cupcake but i can’t seem to get it right. My first few attempts ended up with a slightly dry texture and a hard top.Fortunately, the red velvet cupcake this time round is soft moist and fluffy. The chocolate ganache is baked right into the mix. I really love this cake. It tastes good even without the cream cheese frosting. Ever since my Chocolate Cupcake with Peanut Butter Filling , i’ve been hooked onto making filling cupcakes. Needless to say, i filled these red velvet cupcakes with cream cheese filling and top them with cream cheese frosting. If you aren’t a cream cheese lover, you probably want to forgo the cream cheese filling. That is because this cupcake is a really rich and heavy. Some may love it, some may find it too overwhelming. Again, it depends on individual preference. I have a problem with my cream cheese frosting. I have never succeeded making a good frosting that is able to hold it’s shape. Oh well, this time’s is better than the previous times but it certainly can be improved! I used a cherry red food colouring. The colour is too mild and it looked more brown rather than red. Get a deeper red food colouring.
Dry Batter Ingredients
106.6g sifted cake flour
2/3 TBSP unsweetened cocoa powder
2/3 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt
Wet Batter Ingredients
1/3 cup buttermilk
1 large egg
1/3 cup sunflower seed oil
1/2 TBSP red food coloring
1/3 tsp pure vanilla extract
1/3 tsp distilled white vinegar
28.75g bittersweet chocolate baking bar
20.8g heavy cream
Cream Cheese Frosting (makes 4 cups)
2oz Philadelphia cream cheese, softened
1/4 cup salted butter, softened
1/2 tsp pure vanilla extract •
2 cups sifted confectioners powdered sugar •
1/2 TBSP heavy whipping cream, very cold
- Make Red Velvet Cupcakes: Line cupcake pan(s) with cupcake liners. Adjust oven rack to middle position. Preheat oven to 180° C.
- Using a stand mixer or electric handheld mixer, mix all dry batter ingredients together in a large mixer bowl. In a separate large bowl, mix together all wet ingredients on low.
- To make chocolate ganache, coarsely chop Ghirardelli chocolate bar. Melt chocolate with heavy cream in a glass bowl in the microwave on the lowest setting, stirring thoroughly every 30 seconds until smooth. If there are just a few lumps left, don’t nuke it again, just keep stirring and they’ll melt right in. Add chocolate ganache to wet mix and blend with mixer.
- Add wet ingredients to dry ingredients 1/3 at a time, mixing in between on low setting. Mix until batter is smooth.
- Fill cupcake liners 3/4 full with batter, evenly distributing to all liners. Place pans in oven and bake for about 18-20 minutes, or until toothpick comes out clean from center of cupcake. Remove pans from oven and allow cupcakes to cool in pan for 15 minutes. Trying to pick them up out of the pans too early may leave dents in the still soft tops and cup liners. After which, it’s best to remove cupcakes and allow them to cool completely on a wire rack or counter before frosting.
Make Cream Cheese Frosting:
- Meanwhile, make cream cheese frosting. Using a stand mixer or electric handheld mixer, combine softened cream cheese and butter. Beat until well blended and smooth.
- Add vanilla extract. Beat well.
- Using flat beater attachment, add powdered sugar 1 cup at a time, beating well in between to really incorporate the sugar. This process will ensure a smooth texture.
- Add 1 TBSP very cold heavy whipping cream. Using whisk attachment, whisk thoroughly for fluffiness.
- Using a spatula, scrape frosting into a pastry bag (fits perfectly into a 16″ pastry bag). Chill in refrigerator until cupcakes have cooled completely before frosting. Chilling the frosting also helps it gain more structure when piping since we softened the cream cheese and butter earlier.
Using a small knife to cut out a cone in the cupcake. The trick is to insert the knife about 3/4 into the cupcake – not straight down, but at an angle towards the centre of the cupcake. Hold the knife in place and turn the cupcake, so that you will cut out a cone.
Cut off 3/4 off the cone, keeping the small round disks and snacking on the extra cones. Scoop about a teaspoon (depending on your preferred amount of filling) the cream cheese filling into the middle of the cupcakes. Replace the chocolate cake disks and press it down gently.
Use a decorating tip that’s appropriate for your cupcake size. Start from the outside and pipe full swirls going into the middle, releasing pressure right before finishing off the peak. For a nice crust on the frosting, allow cupcakes and frosting to sit at room temperature uncovered for 30 minutes
Sprinkle with some Shaved chocolate or cocoa powder.