Best 2 Chocolate Velvet Cupcakes Recipes

Are you craving a decadent and indulgent dessert that will tantalize your taste buds? Look no further than the velvety richness of chocolate velvet cupcakes. With their moist, fluffy texture and deep chocolate flavor, these cupcakes are the ultimate treat for any chocolate lover. Whether you're a seasoned baker or a novice in the kitchen, we've compiled a comprehensive guide to help you create the perfect chocolate velvet cupcakes that will impress your friends and family. From selecting the finest ingredients to mastering the baking techniques, we'll take you on a culinary journey that will unveil the secrets to creating these delightful confections.

Check out the recipes below so you can choose the best recipe for yourself!

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING

Red Velvet Cupcakes with Chocolate Cream Cheese Frosting image

Provided by Kardea Brown

Categories dessert

Time 1h25m

Yield 24 cupcakes

Number Of Ingredients 19

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

Steps:

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)!

CHOCOLATE VELVET CUPCAKES

Chocolate Velvet Cupcakes image

Adding sour cream and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake mix adds a deeply decadent flavor to these cupcakes.

Categories Dessert

Time 1h20m

Yield 24

Number Of Ingredients 13

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
3 eggs
1 to 2 teaspoons butter flavor or vanilla
2 heaping tablespoons unsweetened baking cocoa
1 cup chocolate chips (6 oz)
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 to 4 cups powdered sugar
1 to 2 teaspoons butter flavor or vanilla
24 chocolate curls

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
Bake 18 to 24 minutes or until toothpick inserted in center of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Beat in butter flavor until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 30 g, TransFat 0 g

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
Use room temperature ingredients: This will help your cupcakes bake evenly and give them a tender crumb.
Do not overmix the batter: Overmixing can make your cupcakes tough and dense. Mix just until the ingredients are combined.
Fill the cupcake liners only 2/3 full: This will prevent them from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean: This is the best way to ensure that they are cooked through.
Let the cupcakes cool completely before frosting them: This will help the frosting set properly.

Conclusion:

Chocolate velvet cupcakes are a delicious and decadent treat that are perfect for any occasion. With their moist and tender crumb, rich chocolate flavor, and creamy frosting, they are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!