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Red Velvet Cupidcakes

  • 18servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cupcakes:

  2. 4 ounces NESTLÉ TOLL HOUSE Chocolate Baking Bar, broken into small pieces

  3. 1 1/4 cups all-purpose flour

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 3/4 cup milk

  7. 1 tablespoon white vinegar

  8. 1 cup granulated sugar

  9. 1/2 cup vegetable oil

  10. 3 large eggs

  11. 1 teaspoon vanilla extract

  12. 1 tablespoon red food coloring Cream Cheese Frosting:

  13. 1 (3-ounce) package cream cheese, at room temperature

  14. 2 tablespoons butter, softened

  15. 2 tablespoons milk

  16. 1/2 teaspoon vanilla extract

  17. 3 cups powdered sugar Assorted sprinkles

Instructions Jump to Ingredients ↑

  1. For Cupcakes: Preheat oven to 350ºF (175ºC). Paper-line 18 muffin cups.

  2. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.

  3. Combine flour, baking soda and salt in small bowl. Combine milk and vinegar in small glass measure. Beat sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture alternately with milk mixture. Spoon into prepared muffin cups, filling 2/3 full.

  4. Bake for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting. Top with sprinkles, if desired.

  5. For Cream Cheese Frosting: Beat cream cheese, butter, milk and vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.

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