| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 24 cupcakes |
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 2 teaspoons distilled white vinegar
- 1 teaspoon vanilla
- 1 cup buttermilk, at room temperature
- 1 pound cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 5 cups confectioners’ sugar, sifted
- 1/4 cup cocoa powder, sifted
- 2 ounces semisweet chocolate, melted
- 1 teaspoon vanilla
- 1 drop red food coloring
- Pinch of kosher salt
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
- Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
- Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
- For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners’ sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
- Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 459 |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 4 g |
| Cholesterol | 57 mg |
| Sodium | 233 mg |
Reviews
I used cake flour instead of AP (same quantity plus 2tbsp) but followed the recipe otherwise and I frosted them with piped chocolate buttercream and they were perfect for my son’s birthday!
My go to recipe for red velvet!
So easy to make. I love them and the frosting is amazing! The only thing I wasn’t a big fan is the flavor of oil. Next time I bake them, I’ll substitute for butter.
These cupcakes were absolutely delicious.
These cupcakes were moist, flavorful and delicious!
The cupcakes were moist and flavorful!