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Red Velvet Cheesecake Cupcake cut in half to show cheesecake and chocolate chip center.
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Red Velvet Cheesecake Cupcakes

These Red Velvet Cheesecake Cupcakes are black bottom cupcakes in red velvet form for a fun twist on a classic.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Inactive Time 40 minutes
Total Time 1 hour 20 minutes
Servings 30 cupcakes
Calories
Author Deborah Harroun

Ingredients

Cupcakes

  • 2 cups sugar
  • 8 oz butter at room temperature
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 1 ounce red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar

Filling

  • 1 (8 oz) pacakage cream cheese softened
  • 1/2 cup powdered sugar
  • 1 egg
  • pinch of salt
  • 3/4 cup mini chocolate chips

Chocolate Ganache

  • 4 oz semi-sweet chocolate chips
  • 1/3 cup unsalted butter cut into pieces
  • 1/8 cup light corn syrup
  • 1/2 teaspoon vanilla

Instructions

  • Preheat oven to 350ยบ F. Line 30 cupcake tins with liners.
  • In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.
    2 cups sugar, 8 oz butter, 2 eggs
  • Mix cocoa and food coloring together and then add to sugar mixture; mix well.
    2 tablespoons cocoa powder, 1 ounce red food coloring
  • Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
    2 1/2 cups cake flour, 1 teaspoon salt, 1 cup buttermilk, 1 teaspoon vanilla extract
  • In a small bowl, combine baking soda and vinegar and add to mixture.
    1/2 teaspoon baking soda, 1 tablespoon vinegar
  • Pour batter into prepared cupcake pans. Set aside.
  • In a bowl, combine the cream cheese and powdered sugar. Mix until combined and smooth. Add in the egg and salt and mix. Stir in the chocolate chips.
    1 (8 oz) pacakage cream cheese, 1/2 cup powdered sugar, 1 egg, pinch of salt, 3/4 cup mini chocolate chips
  • Drop a heaping tablespoonful of the filling on top of each filled cupcake cup.
  • Bake the cupcakes for 15-20 minutes, or until baked through. Remove and allow to cool completely.
  • To make the ganache, combine the chocolate chips, butter and corn syrup in a small bowl. Microwave on high for 1 minute and then stir until the chocolate has completely melted and the mixture is smooth. Stir in the vanilla.
    4 oz semi-sweet chocolate chips, 1/3 cup unsalted butter, 1/8 cup light corn syrup, 1/2 teaspoon vanilla
  • Dip the top of each cupcake into the chocolate ganache. Return to a cooling rack to allow the ganache to set up.

Notes

Cupcake recipe adapted from Paula Deen
Filling and ganache adapted from STICKY, CHEWY, MESSY, GOOEY