Red Velvet Cupcakes

Right here is the only red velvet cupcake you will want to eat. These cupcakes are rich, moist and topped with a classic cream cheese frosting. But these are no ordinary red velvet cupcakes because they have mini chocolate chips in the batter.

My husband loves red velvet cake. His absolute favorite red velvet cake is from Nothin Bunt Cakes, and they put chocolate chips in their batter. So, when I made these cupcakes for the first time, he asked me to add chocolate chips. I did not have any regular chocolate chips on hand, but I did have mini ones. Turns out the mini chocolate chips are the perfect size for cupcakes.

Helpful Hints

When adding fruit or chocolate pieces to a cake batter you will want to make sure they are coated with flour. This helps prevents the pieces from sinking to the bottom of the cake. You will also want to make sure to gently fold in the pieces with a spatula to distribute evenly throughout the batter. Doing this by hand will also help the pieces to not fall apart in your batter.

You do not have to spend a lot of money on ingredients to make this cake. If you want to take your cake batter up a notch you can buy high quality vanilla and cocoa powder. I love using real Mexican vanilla and Dutch processed cocoa powder. These ingredients make such a difference in the overall taste of your cake.

With that, let's get to the recipe. I hope you enjoy these cupcakes and share them with friends and family. Please let me know in the comments what you think of the cupcakes. Enjoy!

Red Velvet Cupcakes

Yield 24 Cupcakes

Ingredients

Cupcake Batter

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• ¼ cup unsweetened cocoa powder

• 2 cups sugar

• 2 large eggs

• 1 ½ cups vegetable oil

• 1 ¼ cups buttermilk

• 1 ½ teaspoons vanilla extract

• 1 ½ oz red food coloring

• ½- ¾ cup mini chocolate chips (optional)

• 2 tablespoons all-purpose flour (optional)

Cream Cheese Frosting

• 1 8- ounce package cream cheese, room temperature

• 1 stick (½ cup) unsalted butter, room temperature

• 4 cups (1 pound) confectioners' sugar

• 2 teaspoons vanilla extract

Directions

1. Preheat your oven to 350 degrees Fahrenheit. Line two muffin tins with cupcake liners.

2. In a medium bowl mix together flour, baking soda, salt and cocoa. This creates the dry mixture. Set aside.

3. With a mixer whisk together the sugar and eggs. Then slowly add the oil, making sure to mix well as the oil is added. Make sure the oil is fully incorporated before adding the other ingredients.

4. Next add the dry mixture and buttermilk making sure to alternate between the two, starting and finishing with the dry mixture. Make sure to mix well after each addition.

5. Mix in the vanilla and food coloring.

6. If adding the chocolate chips, coat them in two tablespoons of flour. Add the flour coated chocolate chips to the batter and gently fold in with a spatula till well distributed.

7. Fill the cupcake liners about ¾ of the way full. Bake for 20 minutes, testing with a toothpick for doneness. Once finished, cool completely before adding the frosting.

8. With a mixer cream the cream cheese and butter. Slowly add the confectioners’ sugar making sure it is fully incorporated. Once all the sugar is incorporated add the vanilla.

9. Once the frosting is made add it to the top of the cupcakes. You can spread, dollop or pipe it on.

10. Lastly, enjoy!