I love love love cupcakes BUT red velvet is my favorite!! You will find many recipes that only call for 1-2 tbsp. of coco powder because they say red velvet is not meant to be all about chocolate flavor! I say PLEASE, my red velvet cupcakes have a huge helping of chocolate flavor. So for all you red velvet cupcake lovers who also love yourself some chocolate, this is the recipe for you!! The coconut I decided to add on top of the already sweet cream cheese icing is just a testament to what She’s Got Flavor represents; the “FLAVOR” of course!! Did I mention this cupcake is MOIST? UH yeah!! Super moist, every bite will just melt in your mouth!!
Moist and Flavorful Red Velvet Cupcakes with Cream Cheese Icing and Coconut Top
2 ½ cups of all-purpose flour
½ cup of unsweetened cocoa powder (I use Hersey)
1 tbsp. baking soda
1 tbsp. salt
2 sticks of softened/room temperature unsalted butter
4 tbsp. of vegetable oil
2 cups of granulated sugar
4 eggs at room temperature
1 cup sour cream
½ cup of buttermilk
2 1 ounce bottles of red food coloring (I use McCormick)
3 tbsp. pure vanilla extract (I use McCormick)
READY, SET GO:
- Preheat your oven to 350
- Place cupcake cups in muffin pan and set aside
- Sift (dry mixture) flour, cocoa powder, salt and baking soda into a bowl, mix to incorporate and then set aside
- Whisk/Beat butter and sugar for 3-4 minutes, add eggs in one at a time, add sour cream, butter milk, vegetable oil, vanilla and food coloring and mix 1-2 minutes
- Gradually add dry mixture in but do not over beat
- Scoop batter into cupcake cups with an ice cream scooper for size consistency
- Bake for 22 minutes or until you stick a tooth pick in the center of cupcake and it comes out clean
- Take cupcakes out of pan and place on cooling rack before icing
TIME FOR THE CREAM CHEESE ICING WITH COCONUT TOP, WHOO HOO!!!!
1 12 ounce whipped cream cheese (I use the ones in a container by Philadelphia Cream Cheese)
4 sticks of room temperature unsalted butter
3 tbsp. of pure vanilla extract
1 2 pound bag of confectioner sugar
Coconut to taste
READY, SET, GO:
- Mix all ingredients together with the exception of coconut
- Once mixture is creamy add to piping bag and pipe onto cooled cupcakes
- Sprinkle top of icing of each cupcake with coconut (use lots or less whatever you like)
ENJOY ENJOY AND ENJOY!!!!
Tokia…I want some of these for my birthday!! It’s in April so you’re late!! Xoxoxoxo 🙂
Utokia, these cupcakes are oh so delicious and addictive!! You cannot just eat one!!
We love red velvet cake and the way you describe your cupcakes makes our mouths water!! Keep cranking out those excellent recipes… You got it going on 🙂
this look really good, i can’t wait to make them and i shared this on my blog..
Hi thanks so much for posting on your blog … hope you enjoyed
So where do I find Hersey cocoa? ;-D Looks like a great recipe! Looking forward to trying it!!
You can find Hersey Cocoa in most grocery stores but if you do not have it in your area any powdered Cocoa will do
Oh, I was just laughing because of the spelling, its Hershey. No offense, I thought it was funny=) I live near Hershey, Pa, and so I’ve been able to visit the plant before.
I did try the cake, and it has a nice flavor. We layered it with cheesecake and it was AMAZING!!!!
Do you refrigerate it after you frost it? Or can it be left out on the counter?
Due to the cream cheese frosting, refrigerate.
Haai, I am from South Africa, and our measurements are differnt. could you kindly tell me how many ml of red food colouring I should add.
I just made a batch of 30 3oz cupcakes and 24 minis!!! All very moist with a slightly crunchy top ( w/c I always like) … was sooo pleased to find your recipe this morning as I’ve been searching for one which is decidedly chocolatey than one which is neither of vanilla or choc, cant be on the fence on this one ! No offense to those who want theirs fire-engine red but I prefer a deep ox blood red because of the chocolate.. thanks Utokia, I look forward to sampling more of your recipes!
Awe you are welcome