These red velvet cupcakes have a cheesecake filling and are topped with a silky chocolate cream cheese frosting. Rich and decadent, these cupcakes will satisfy your sweet tooth.
- For the cream cheese filling
- 1 package (8oz) Cream cheese, softened
- 1 large egg
- ⅓ C Sugar
- ½ 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
- ½ cup (1 sticks) unsalted butter, at room temperature
- 3–4 cups powdered sugar
- ¼ cup dark chocolate cocoa powder (such as Hershey’s special dark)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream (or milk)
- For the cupcakes: Preheat the oven to 350° F. Line a cupcake pan with cupcake liners.
- To soften cream cheese, remove the wrapper and microwave for 20 seconds, flip it over and microwave another 10 seconds.
- Mix together the softened cream cheese, sugar, egg and the vanilla extract and beat until smooth. Set aside.
- In a large mixing bowl, combine the cake mix with required ingredients listed on the back of the box: water, oil and eggs. Spoon cupcake batter into liners. Fill your lined cupcake pan 1/3 full, covering the bottom of the liner.
- To add the cream cheese mixture to the cupcakes, use a tablespoon to drop into each liner. Use a knife or a toothpick to swirl it into the batter.
- Top it off with another scoop of the batter so the cupcake liner is 2/3 full.
- Bake the cupcakes at 350°F for 16-20 minutes. Use a toothpick to check the doneness of your cupcake. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple minutes before transferring to a wire rack and then cool completely.
- For the frosting: Allow the butter and cream cheese to come to room temperature so they are soft but not melted.
- Beat the butter and cream cheese together in mixer on medium speed until smooth and creamy. Scrape down the bowl as needed.
- Slowly add the powdered sugar 1 cup at a time while continuing to beat on medium speed and then mix in the cocoa powder.
- Lastly, add the vanilla extract and the heavy whipping cream and continue beating on medium-high speed for another minute or two to whip some air into the frosting.
- Frost the cooled cupcakes with an open round tip, holding the piping bag over the top of the cupcake in the center and squeeze the bag forcing the frosting to spread to the edges of the cupcake. Gently swirl your hand and you pull the bag away. Top with sprinkles.
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 temperature before frosting the cupcakes.