Chocolate Stuffed Red Velvet CupcakesPosted: June 24, 2012
Yesterday I had an idea. In an earlier post this week, I semi-vented, semi-complained about the very different tastes Luke and I possess, and how I find ways to deal with it. I do most of my meal planning on two virtual post-it notes on my Mac dashboard, which means Luke has no idea what I’m making unless I announce it, or he arrives home and it’s sitting on a plate for him.
If it’s the former situation, he often forgets what I tell him I’m going to make. So I came up with a solution. Yesterday we bought a white board calendar where I now write down what I plan to make on each day. This way he doesn’t have to keep asking, and we’ve even decided to let him make requests…twice a month.
I think I like this new system, especially since I’m a pretty compulsive planner.
I made these cupcakes for my friend Kelly’s birthday. I remembered her telling me that she likes red velvet cake, and this recipe immediately came to mind.
I’m normally not a huge fan of red velvet cake, (it’s a dumbed-down chocolate cake with red food coloring…what’s so amazing about that?) but the addition of the little ganache balls in the center of each cupcake was quite enticing.
I used the leftover ganache to glaze the tops of the cupcakes as well, making the treat a little bit more decadent, since the original recipe called for a topping of raspberry jam. I’m not a fan of raspberries and all their little seeds that get caught in my teeth, so I went the extra-chocolate route. Whichever route you chose, I’m sure you will like these cupcakes.
Chocolate Stuffed Red Velvet Cupcakes
Adapted from Better Homes and Gardens, February 2012
Makes 12 cupcakes
1 cup chocolate morsels (I used semisweet)
¼ cup heavy cream
¼ cup (half stick) unsalted butter, softened
1 large egg, at room temperature
1 cup all-purpose flour
2 tsp unsweetened cocoa powder
¼ tsp salt
¾ cup sugar
2 tsp red food coloring
½ tsp vanilla extract
½ cup buttermilk
½ tsp baking soda
½ tsp vinegar
First make the chocolate filling. Put the chocolate pieces in a small, heatproof bowl. In a small saucepan heat the cream until it just starts to simmer. Pour the cream over the chocolate and let it sit for 3 minutes, then stir to combine the two together. Cover and freeze for 1 hour, until it has the consistency of fudge. Scoop out 12 small portions, roll them quickly into balls, place on a plate lined with wax paper and return to the freezer.
Preheat oven to 375 degrees F and line a muffin tin with paper liners. In a small bowl, stir together flour, cocoa powder, and salt.; set aside.
In a medium bowl, beat the butter until it is creamy. Gradually add the sugar, and continue beating until light and fluffy. Beat in the egg, food coloring and vanilla extract. Alternate adding the flour mixture and buttermilk, beating until just combined after each addition. In a small bowl, combine baking soda and vinegar (so cool) and stir into batter.
Divide half the batter among the prepared cups. Place a ball of the chocolate filling in each, then spoon the remaining batter on top.
Bake for 15-18 minutes, or until tops spring back when lightly touched. Remove from oven and cool on a wire rack for 10-15 minutes. If you have extra chocolate from the filling, microwave it for 10 seconds, give it a stir, then dip the tops of each cupcake in it. Top with sprinkles and enjoy!