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Red Velvet Chocolate Cream Cheese Cupcakes Recipe

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This recipe for Red Velvet Chocolate Cream Cheese Cupcakes, by , is from The Long Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John Long

Category:
Category:

Ingredients:  
Ingredients:  
For the cream cheese filling
* 1 package (8oz) Cream cheese, softened
* 1 large egg
* 1/3 cup Sugar
* 1/2 tsp vanilla extract

For the cupcakes
* 1 box red velvet cake mix
* ingredients listed on the box (egg, oil, water)

For the frosting
*1 package cream cheese (8oz), softened
* 1/2 cup (1 stick) unsalted butter, at room temp.
* 3-4 cups powdered sugar
1/4 cup dark chocolate powder
* 1tsp vanilla extract
* 1tbsp heavy whipping cream

Directions:
Directions:
1 For the cupcakes: Preheat oven to 350 F. Line a cupcake pan with cupcake liners.
2. To soften cream cheese, remove the wrapper and microwave for 20 seconds, flip it over and microwave for another 10 seconds
3. Mix together the softened cream cheese, sugar, and vanilla extract and beat until smooth Set aside
4. In a large mixing bowl, combine the cake mix with the required ingredients on the box. spoon cake batter into liners. Fill liners 1/3 full. Covering the bottom of the liners.
5. To add the cream cheese mixture to the cupcakes, use a spoon to drop into each liner. Use a knife or toothpick to swirl into the batter.
6. Top it off with another spoonful of batter so that the cupcake liner is 2/3 full.
7. Bake at 350 F for 16-20 min. Test with toothpick. allow cupcakes to cool for a couple of min. then move to cooling rack to cool completely.
8. For the frosting: Allow the cream cheese and butter to come to room temp. so they are soft
9. Beat the butter and cream cheese in a mixer on med. until smooth and creamy. Scrape bowl as needed.
10. Slowly add powdered sugar 1 cup at a time while continuing to beat on med. then mix in cocoa powder.
11. Lastly, add vanilla extract and heavy whipping cream and continue beating for another min or two to whip so. me air into the frosting.
12. Frost the cooled cupcakes with an open round tip, holding the piping bag over the top of the cupcake. Gently swirl your hand as you pull the bag away. Top with sprinkles.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 min cook time 16 min
Personal Notes:
Personal Notes:
This is not a very thick frosting, but it should not be running off your spatula. So adjust the amount of powdered sugar to your desired consistency. If you need to make the frosting in advance, go ahead and refrigerate, but then allow the frosting to come to room temp. before frosting the cupcakes.

 

 

 

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