Chocolate-Stuffed Red Velvet Cupcakes

Chocolate Stuffed Red Velvet Cupcakes

The very moment I saw this recipe in February’s Better Homes & Gardens, I ripped the page out of the magazine. Yum. It appealed to everything I like. Red velvet, chocolate, and cupcakes (only because they are easy, quick, and cute). Not to mention this recipe is perfect for Valentine’s Day (these cupcakes aren’t a hassle to transport). I kind of want to stuff anything and everything with a ball of chocolate ganache now. Hm.

Recipe Rundown
Taste: Like red velvet, but way amped up. That chocolate in the center is just magnificent.
Texture: The cupcakes are moist and tender while the chocolate is rich and oozing.
Ease: Easy yet impressive.
Appearance: The chocolate is such a wonderful surprise. Plus you can’t beat that brilliant red color (thanks, food coloring).
Pros: In my humble chocoholic’s opinion, these are so much better than regular red velvet cupcakes.
Cons: None!!
Would I make this again? Absolutely yes.

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Chocolate-Stuffed Red Velvet Cupcakes

Yield: 12 cupcakes

Ingredients:

For the chocolate stuffing:
1 cup milk chocolate chips
1/3 cup heavy cream
1 tablespoon unsalted butter

For the cupcakes:
1 cup all-purpose flour
2 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1 large egg
2 teaspoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vinegar

Directions:

For the chocolate stuffing:
In a small saucepan combine chocolate, cream, and butter. Stir over low heat until chocolate is melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze about 1 hour, or until fudge-like consistency. Divide chocolate filling into 12 equal portions and roll into balls. Place in freezer.

For the cupcakes:
Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners.

In a small bowl sift flour, cocoa powder, and salt. Set aside.

In the bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter.

Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup. Top evenly with remaining batter.

Bake 15-17 minutes, or until tops spring back when lightly touched. Serve warm or let cool completely. Cupcakes can be stored in an airtight container at room temperature for 2-3 days.

From Better Homes & Gardens February 2012

   

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58 Responses to “Chocolate-Stuffed Red Velvet Cupcakes”

  1. #
    1
    Maria — January 23, 2012 at 2:45 pm

    These look awesome!

  2. #
    2
    Lori @ RecipeGirl — January 23, 2012 at 2:50 pm

    Yummy!

  3. #
    3
    TidyMom — January 23, 2012 at 2:55 pm

    oh WOW! these sound delicious!!

  4. #
    4
    Erin — January 23, 2012 at 3:10 pm

    I love stuffed cupcakes, these look wonderful.

  5. #
    5
    Jessica — January 23, 2012 at 3:38 pm

    I love this idea!

    Also, I have to say you have wonderful taste…. I have that polkadot napkin from World Market too! Almost half of the time, I have the same things as you have! haha :-)

    • handleheat replied: — January 23rd, 2012 @ 3:41 pm

      Hahaha :) One day we'll have to go to World Market together!

  6. #
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    Lauren @ KeepItSweet — January 23, 2012 at 3:58 pm

    This is serious red velvet heaven!

  7. #
    7
    Christina — January 23, 2012 at 7:03 pm

    These look fantastic! I am a sucker for anything stuffed ;)

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    Ali — January 23, 2012 at 8:28 pm

    This look just amazing! my question to you, is it possible to substitute sour cream for butter cream?

    • handleheat replied: — January 23rd, 2012 @ 9:06 pm

      When you say butter cream do you mean buttermilk? If yes, then substituting sour cream should be fine (I'd thin it with a little milk if possible).

  9. #
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    Moni — January 24, 2012 at 12:24 pm

    hi:) Love the idea!

    Do you think I can add a teaspoon of Nutella chocolate instead of the chocolate stuffing?

    • handleheat replied: — January 24th, 2012 @ 2:41 pm

      You could, but I would add it after the cupcakes are baked. I'd take an apple corer or pairing knife and remove the middle of the cupcake and fill it with nutella. That way the nutella is gooey still and the flavor is strong.

  10. #
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    nina riley — January 24, 2012 at 2:21 pm

    This looks great. A fab. dessert for Valentine's Day.

  11. #
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    xobubbles — January 25, 2012 at 1:56 am

    oh mylanta that looks soo good!

    question tho; can't I just put the solid chocolate chips in the middle, then pour the rest of the cupcake batter over it rather than melting the chips down and adding butter and heavy cream?

    • handleheat replied: — January 25th, 2012 @ 5:03 pm

      If you just put the solid chocolate chips in the middle they'd melt into the batter and it would be more of a marble cake. Because the ganache is frozen before going into the batter, it will be ooey and gooey when the cupcakes are done baking.

  12. #
    12
    Brittany — January 25, 2012 at 3:34 pm

    I love your enthusiasm!

  13. #
    13
    @cindyhannon — January 27, 2012 at 8:31 pm

    We are hosting a ladies event themed “Hope for your Heart” and i would love these for our first night's refreshent time. Have you ever frozen them or the chocolate ganache for any length of time (making them a few weeks early) if freezing with the filling inside, will it defrost and be creamy? Just wondering if you have an answer to this or not… they would be perfect because it would be like a heart in the cupcake. They look so wonderful!!!

    • handleheat replied: — January 28th, 2012 @ 5:02 am

      The ganache can definitely be frozen for a long time, however I wouldn't freeze the cupcakes – I don't think they'd defrost nicely. Hope they work out for your event :)

      • @cindyhannon replied: — January 30th, 2012 @ 12:33 pm

        Thanks for that… :)

  14. #
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    Amanda — January 28, 2012 at 4:52 am

    Ok so I made these yesterday and they turned out beyond yummy, but you say in your directions to sift the flour, cocoa powder, sugar, and salt in a small bowl then right after you wrote to beat the butter and sugar together….which confused me. So I just sifted all the dry ingredients except the sugar, then beat the butter and sugar together. It worked out great this way, but I was just wondering was it a typo or were we supposed to split the sugar?

    • handleheat replied: — January 28th, 2012 @ 5:02 am

      Thanks for pointing out that error, it's fixed now! You did it the correct way :)

  15. #
    15
    Kyra — January 28, 2012 at 7:24 am

    These look amazing, I'm about to make them now. What would you reccomend as a filling if I had chocolate and butter but no cream?

  16. #
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    TracyDailyDealBlog — January 31, 2012 at 9:54 am

    This is a great idea on Valentines Day. This recipe will be on my baking plans.Thank you for sharing.

  17. #
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    Rachel — May 10, 2012 at 9:57 pm

    I pulled this recipe ages ago and just made them and they were amazing!! I missed rolling the chocolate balls before freezing so scooped and rolled frozen choco which was just as good. They came out fine and the chocolate oozed when I cut it open. Im going to be the envy of FB tonight!

  18. #
    18
    Adam — June 26, 2012 at 10:11 pm

    They look B-E-A-UTIFUL!!!!!

  19. #
    19
    Tammi — July 4, 2012 at 12:26 am

    I am going to try these tonight, I noticed they are not frosted, do you think adding a cream cheese frosting would be too much?

  20. #
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    Sweet Sarah — July 18, 2012 at 4:33 pm

    I made these cupcakes a few days ago and they were so delicious! I was apprehensive about making them with the chocolate filling, but I am so glad I went for it! They turned out great. Like a few other people I also didn't take the time to roll out the chocolate into balls – I just scooped it out (after freezing it for a while) with a cookie scooper. Still turned out awesome!

    I posted about the cupcakes here if you want to check it out: http://sweetsavoryblog.wordpress.com/2012/07/18/s

    Thanks so much!

    Sweet Sarah http://sweetsavoryblog.wordpress.com/

  21. #
    21
    Stephanie — July 23, 2012 at 4:01 am

    These were SO delicious! They were like little red velvet lava cakes :) thanks for sharing this awesome recipe!

  22. #
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    ATasteOfMadness — July 24, 2012 at 8:49 pm

    This looks fantastic!! I must make this soon, I can’t believe I have never had anything red velvet before, yum!

  23. #
    23
    Lizzie — July 26, 2012 at 11:48 am

    Have just googled cupcake fillings and found yours they look yummy. Can you please tell me what you mean by heavy cream we don’t have that term in the UK. Thank you.

    • tessa replied: — July 28th, 2012 @ 4:51 am

      Hi Lizzie! I think heavy cream is called double cream in the UK. Hope that helps :)

  24. #
    24
    Claire — July 26, 2012 at 8:05 pm

    these would be AMAZING for Valentine’s Day! I’d prefer them over chocolates

  25. #
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    Roxanne — September 2, 2012 at 11:19 am

    Hi , I tried your recipe out today, had a few problems I hope you can help with, the cupcakes were not as red as they should be (used exact qty from the recipe) how do I get them so red?, the stuffing I followed as per the recipe but they melted + harded to the bottom of the cup cake instead of melting in the centre, must I freeze the stuffing for longer? or must I make the balls really small? I am using a standard size cup for the cupcakes, I did half the batter but found I did not have enough for the top, (I only had enough for 10 cupcakes) is the recipe more for mini cup cakes?, what am I doing wrong please help, I got to get this right. Thank you (South Africa)

    • Tessa replied: — September 2nd, 2012 @ 3:49 pm

      Roxanne – for the food coloring I find that gel coloring is the most vibrant. You may need to use more food coloring if the kind that you have isn’t as powerful.

      As far as the chocolate stuffing goes, it sounds like your balls of chocolate weren’t cold enough when they went in the oven. They probably need more time in the freezer. If they are colder than your batter then they should melt more slowly instead of melting into the bottom of the cupcake.

      This recipe uses a standard sized muffin tin. I’m a little confused with your batter/quantity questions. If you halved the batter then you would only have enough for 6 cupcakes because the original yield is 12 cupcakes. Maybe that’s why you didn’t have enough batter for the top?

  26. #
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    ale — December 11, 2012 at 4:34 pm

    Hi Tessa. I’m having some difficulty with the chocolate filling..must have done something wrong but it’s been in the freezer all day and it melts pretty much as soon as i try to make them into balls to freeze again for later. If i put a little dollop in each cupcake I’m worried it won’t melt slow enough and sink to the bottom. Now obviously, doing what i’m going to suggest wouldn’t get the same chocolate filled effect you wrote about… but what if I just mixed the chocolate filling into the mix and baked it all together. Do you think the cupcakes would still turn out okay?

    • Tessa replied: — December 12th, 2012 @ 10:59 am

      Ale,

      That’s really weird – are you using a scoop to form the chocolate filling into balls? They shouldn’t be “melting” that quickly – I’m not completely sure why you’re having that problem unfortunately. You could try to mix the filling into the cupcakes, I’m not quite sure how that would turn out. Good luck!

  27. #
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    Kassandra — January 1, 2013 at 2:10 am

    Hi Tessa! What is a good minimum time to freeze the chocolate balls before inserting them into the batter to bake? Because when I made these cupcakes my chocolate sort of “exploded”, and my cupcake was somewhat hollow because of the exploded chocolate.

  28. #
    28
    Lauren — January 5, 2013 at 6:58 pm

    I will definitely be making these for Valentine’s day!! Absolutely gorgeous!

  29. #
    29
    John — January 18, 2013 at 6:12 pm

    Why not use Nutella rather than the chocolate balls? :D

  30. #
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    Zareen — January 23, 2013 at 5:15 pm

    Hey Tessa

    I’m in love with you blog. I have baked so many of your cakes from here any everyone LOVES them. I want to make a full 8 inch cake out of this recipe (i want to add a layer of the chocolate and cream cheese icing in the cake), would you recommend any changes?
    Thanks

    • Tessa replied: — February 3rd, 2013 @ 8:14 am

      I haven’t done this but I think you would need to double this recipe to get two 8-inch layers. You’ll have to increase the baking time, probably around 30-35 minutes. Good luck!

  31. #
    31
    Jackie — February 3, 2013 at 5:21 am

    When You Mean Cream, Do You Mean Regular Sour Cream?

    • Tessa replied: — February 3rd, 2013 @ 8:15 am

      Nope. Not sour cream. The chocolate filling requires liquid heavy cream and the cupcake recipe requires buttermilk. You may be able to substitute sour cream for the buttermilk but not the heavy cream.

  32. #
    32
    Diana Morales — February 9, 2013 at 4:53 pm

    Hi Tessa! I just made your recipe today! I loved it!

    Greetings from Mexico!

  33. #
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    Priscilla — July 19, 2013 at 6:12 pm

    These cupcakes look amazing! I can’t wait to try making these, however do you think its possible to substitute evaporated milk for heavy cream?

    • Tessa replied: — August 5th, 2013 @ 9:29 pm

      I’m not sure… it might come out a little too thin if you made that substitution.

  34. #
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    Natassia — August 1, 2013 at 3:54 pm

    These r jus too amazing…….
    My only question to you is though, what brand of the red food coloring do you use? Cause I can never get my cupcakes to turn out this gorgeous deep red.

    Thanks

    Regards from India…

  35. #
    35
    Tiana — August 5, 2013 at 8:51 pm

    Thanks for sharing this lovely recipe!

    I would like to know if cream cheese frosting would taste good with these cupcakes because I’m not sure whether the chocolate stuffing and cream cheese frosting combo would taste too good.

    Thanks again. Look forward to your reply.

    • Tessa replied: — August 5th, 2013 @ 9:27 pm

      The cream cheese frosting and the chocolate stuffing would probably compete for flavor attention and I think it would be a little much. You’re probably better off going with one or the other but not both.

  36. #
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    zara asif — August 31, 2013 at 6:17 am

    hey! powdered food colouring or liquid? what do you recommend?

  37. #
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    Jenny Portem — October 3, 2013 at 5:42 pm

    Wow, you’re as beautiful as your recipes Tessa! I will try this one of these days. Thanks for sharing your gift of cooking and writing with us :D

  38. #
    38
    Pallavi — December 27, 2013 at 12:08 am

    I landed here after searching for red velvet cupcakes and i am so glad i did! The cupcakes look so soft and the gooey chocolate inside looks heavenly! Thanks for brightening up my day at work :)

  39. #
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    Corr Chilled — February 7, 2014 at 5:22 am

    Love their gorgeous red glow!

  40. #
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    Uthishta — February 12, 2014 at 10:43 am

    I was super excited to make these today after I found the recipe. They looked absolutely amazing. However I was extremely disappointed as the chocolate melted and settled at the bottom instead of staying gooey and in the centre. I froze the chocolate balls for a good 3 hrs. What else could I be doing wrong? I seem to have the same problem with any stuffed cupcake I try. Really want to try and get these right! Thanks! :)

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    gopika — June 25, 2014 at 11:25 pm

    this looks really good and i want to make it for my son who i am sure will love it, the red colour with choc inside! i hv a few ques: 1. can i just use plain frozen choc pieces for the centre? 2. would beetroot juice work for the colouring as my son is allowed no synthetic colours?
    tks

    • Tessa replied: — June 26th, 2014 @ 1:10 pm

      You can use any kind of chocolate you want as long as it’s sweetened. I have no idea if beetroot juice would work as a coloring, I’ve never tried that.

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