Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cupcakes with Truffle Centers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 78 reviews

  • Author: Ava
  • Total Time: 35 minutes
  • Yield: 20 cupcakes
  • Diet: Vegetarian

Description

Delight in these moist and vibrant Red Velvet Cupcakes filled with decadent milk chocolate truffle centers. Topped with a smooth and creamy cream cheese frosting, these cupcakes are perfect for celebrations or any sweet craving requiring a touch of indulgence.

Ingredients

Cupcakes

  • ½ cup unsalted butter, room temperature
  • 1¾ cup granulated sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • ½ teaspoon salt
  • 2 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 2½ cup all-purpose flour
  • Red food coloring, as needed
  • 20 milk chocolate truffles (such as Lindt)

Frosting

  • ½ cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • Heavy cream, optional to thin frosting

Instructions

  1. Preheat Oven and Prepare Mixing Bowl: Preheat your oven to 375 degrees Fahrenheit. In a large mixing bowl, combine ½ cup unsalted butter with 1¾ cups granulated sugar. Beat with a hand or stand mixer until the mixture is smooth and creamy.
  2. Add Eggs and Vanilla: Incorporate 2 eggs and 2 teaspoons vanilla extract into the creamed butter and sugar. Mix thoroughly, then add 1 tablespoon white vinegar and continue mixing until evenly distributed.
  3. Add Dry Ingredients: Stir in ½ teaspoon salt, 2 tablespoons cocoa powder, and 1 teaspoon baking soda until fully combined.
  4. Incorporate Wet Ingredients: Pour in ¼ cup vegetable oil and 1 cup buttermilk, mixing until the batter is smooth.
  5. Add Red Food Coloring: Add red food coloring gradually, mixing until the desired vibrant red color is achieved.
  6. Add Flour: Slowly add 2½ cups all-purpose flour in ½ cup increments, mixing well after each addition to create a smooth batter.
  7. Prepare Muffin Tins: Line two muffin tins with cupcake liners. This recipe yields approximately 20 cupcakes.
  8. Fill Liners with Batter and Truffles: Spoon about 1 tablespoon of batter into each liner, then place one milk chocolate truffle in the center. Cover the truffle with more batter until the liners are about ¾ full.
  9. Bake: Bake cupcakes in the preheated oven at 375 degrees Fahrenheit for 13-16 minutes. Test doneness by inserting a toothpick in the center of a cupcake; if it comes out clean of red batter, they are done.
  10. Cool: Remove cupcakes from oven and allow them to cool completely before frosting.
  11. Prepare Frosting: Using a mixer, beat ½ cup unsalted butter and 8 ounces cream cheese until smooth. Gradually add 3¾ cups powdered sugar and ½ teaspoon vanilla extract. Add heavy cream if needed to reach desired consistency.
  12. Frost Cupcakes: Once cupcakes are fully cooled, spread or pipe the cream cheese frosting on top and serve.

Notes

  • Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
  • Adjust the amount of red food coloring according to your preferred shade of red.
  • Use quality milk chocolate truffles for the best flavor contrast inside the cupcakes.
  • Store cupcakes in an airtight container in the refrigerator if not serving immediately; allow to come to room temperature before serving.
  • You can substitute buttermilk with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar, let sit 5 minutes before adding.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/red-velvet-cupcakes-with-truffle-centers-recipe/