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Red Velvet Cupidcakes


4 ounces Nestlé Toll House Chocolatier 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 tablespoon white vinegar
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring

Cream Cheese Frosting
1 package (3 ounces) cream cheese, at room temperature
2 tablespoons butter, softened
2 tablespoons milk
1/2 teaspoon vanilla extract
3 cups powdered sugar
Assorted sprinkles (optional)

For Cupcakes:
Preheat oven to 350º F. Paper-line 18 muffin cups.
Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100 percent) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Combine flour, baking soda and salt in small bowl. Combine milk and vinegar in small glass measure. Beat sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture alternately with milk mixture. Spoon into prepared muffin cups, filling 2/3 full.
Bake for 22 to 27 minutes or until wooden pick inserted in centers comes out clean.  Cool in pan for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting. Top with sprinkles, if desired.

For Cream Cheese Frosting:
Beat cream cheese, butter, milk and vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.

Makes 18 cupcakes. Nutrition facts per cupcake: 280 calories, 13 g total fat (4.5 g saturated fat), 45 mg cholesterol, 140 mg sodium, 42 g carbohydrate, .5 g fiber, 34 g sugars, 3 g protein./Recipe courtesy of Family Features