Today, I am on my way to a surprise birthday celebration for my sister-in-law.  She should be in the car and on the road right now … so this is still a secret from her.  Red velvet is one of her favorites … along with cream cheese.  I hope she will be surprised and enjoy her cupcakes!

I took my favorite Black Bottom Cupcakes, that I shared with you at Halloween … and made a few adjustments.  I think we have a winner … at least that what my guys say!

First, make the cream cheese filling.  In a bowl combine cream cheese, sugar, egg and vanilla …

Stir in mini chocolate chips and set aside …

Now, make the red velvet layer.  Place the flour, sugar, cocoa powder, baking soda and salt in a bowl and use a whisk to combine …

Add the water, oil, vinegar and vanilla …

Whisk to combine …

Add red gel paste coloring.  I like Americolor Super Red because it is very intense and does not have that bitter taste that some colorings do …

I used about 1/2 teaspoon of the red coloring …

Put paper liners in cupcake pans and distribute red velvet cake batter evenly  between the 24 cupcakes …

Top off with the cream cheese mixture and bake …

Did you notice that I used several different liners?  I conducted a very unscientific experiment.  The liners with the pink and red hearts are supposed to be grease-proof.  I don’t like the way you can still see darkness in the white areas of the design.  I baked some in plain white liners.  I placed these in the printed liners afterwards.

 

Red Velvet Bottom Cupcakes

Cream Cheese Filling

• 8 ounce package 1/3 less fat cream cheese (or regular)
• 1 egg
• 1/3 cup sugar
• 3/4 cup mini chocolate chips
• 1 teaspoon vanilla

Red Velvet Cake Batter

• 1-2/3 cups unbleached flour (or all-purpose)
• 1 cup sugar
• 4 teaspoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup water
• 1/3 cup canola oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• 1/2 teaspoon Super Red soft gel paste food coloring (add more if necessary)

1. Make cream cheese filling – in a small bowl mix cheese, egg, sugar and vanilla until smooth.  Stir in chocolate chips.  Set aside.
2. Make cake batter – in a mixing bowl whisk together all dry ingredients.  Add water, oil, vinegar and vanilla, then beat until smooth.  Stir in red food coloring.
3. Fill cupcake liners 1/3 full with red velvet cake batter.  Spoon cheese mixture on top.
4. Bake at 350° 30-35 minutes.  Don’t over cook!  Let cool completely before serving … in fact I like to refrigerate them.  Makes 24 cupcakes.