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Red Velvet chocolate cream filled cupcakes with cream cheese frosting.

Red velvet cream filled cupcakes

Carrie
Moist red velvet cupcakes that are cream filled and frosted with cream cheese frosting. Just in time for Valentine's Day!
Prep Time 30 mins
Cook Time 15 mins
15 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 15 cupcakes
Calories 512 kcal

Equipment

  • 1 Electric mixer
  • 1 Stand mixer fitted with paddle attachment
  • Mixing bowls
  • Measuring cups and spoons
  • spatula
  • piping bag Desired piping tip
  • Cupcake pans

Ingredients
  

Red Velvet cupcakes

  • 1⅓ cups cake flour
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup unsalted butter room temperature
  • 3 tablespoon unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup vegetable oil
  • cup buttermilk
  • red food coloring gel

Chocolate cream filling

  • 3 cups confectioner's sugar
  • ½ cup unsweetened cocoa powder
  • ¾ cup unsalted butter room temperature
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt

Cream cheese frosting

  • 8 oz cream cheese softened
  • 6 tablespoon unsalted butter room temperature
  • 3 cups confectioner's sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions
 

For the red velvet cupcakes

  • Preheat oven to 350°. Line two standard cupcake tins with liners. Set aside.
  • In a large mixing bowl, whisk together the cake flour, cocoa powder, salt, and baking powder. Set aside.
  • In another large mixing bowl, using electric hand mixer, cream together the unsalted butter and sugar on medium until light and fluffy.
  • Add in the egg and mix until well combined. Next, mix in the oil, vanilla extract, and food coloring until incorporated. Scrape sides of the bowl as necessary.
  • Mix in dry ingredients in three parts, alternating with the buttermilk. Alternate so you start and end with the dry ingredients. Only mix until combined after each addition. Don't over mix batter.
  • Transfer batter evenly to each cupcake cavity and only fill ½ full. Bake for 16-18 minutes or until toothpick inserted into the center comes out clean.
  • Transfer cupcakes to a wire rack to complete cooling.

Chocolate cream filling

  • In a bowl of a stand mixer fitted with a paddle attachment, mix butter on medium until light and fluffy. Add in the confectioner's sugar and cocoa powder until combined.
  • Add in heavy cream, vanilla extract, and pinch of salt. Mix until cream is a light and fluffy consistency. Put frosting in a piping bag fitted with desired tip until ready for use.

Cream cheese frosting

  • In a bowl of a stand mixer fitted with a paddle attachment, mix butter and cream cheese until smooth. Add in confectioner's sugar, vanilla, and salt until desired consistency.

Assembly of the cupcakes

  • Take a cooled cupcake and with a paring knife, cut out a small circle in the center. Save the cake piece that was cut out and set aside. Pipe a small amount of chocolate cream in the center. Place piece of cupcake on top of cream. Repeat with each cupcake.
  • In another piping bag fitted with desired tip, pipe frosting on top of each cupcake. Serve and enjoy!

Notes

  • Place in an airtight container and keep in fridge for up to 4 days. 
  • Cupcakes will freeze for up to 3 months. Thaw overnight in the fridge. 

Nutrition

Serving: 16cupcakesCalories: 512kcalCarbohydrates: 73gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 158mgPotassium: 114mgFiber: 2gSugar: 61gVitamin A: 808IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Keyword Valentine's Day, red velvet, cream filled cupcakes
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