Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 12 cupcakes
INGREDIENTS
For red velvet cupcake
1-1/2 cups cake flour
2 tbsp unsweetened cocoa
3/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
1/2 tsp vinegar
4 drops red food coloring (I used a couple squirts of Ateco red color gel)
3/4 cup sugar
4 tbsp butter
1 egg, room temperature
For cream cheese frosting
8oz cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 tsp vanilla extract
1 lb (~4 cups) powdered sugar, sifted
For chocolate coating*
2 cups semisweet chocolate chips (I used 1/2 milk chocolate and 1/2 semi-sweet chocolate)
3 tbsp canola or vegetable oil (I used vegetable oil)
* This recipe makes a good amount of chocolate but its easier to work with more than less chocolate when dipping. You can always use leftovers drizzled over ice cream. Yum!
Directions:
To make cupcakes—
Preheat oven 350F. Prepare cupcake pan with liners.
Sift together cake flour, cocoa powder, baking powder and salt into a bowl. In a large Pyrex measuring cup, whisk together the buttermilk, vanilla, vinegar and red food coloring; set aside. In a stand mixer with flat beater, beat the sugar and butter on medium speed until light and fluffy, 2-3 minutes. Add the egg. Mix to combine. Add the flour mixture in 3 additions alternating with buttermilk mixture in 2 additions, ending with the flour mixture.
Fill each liner about 2/3-3/4 full. Bake about 22-25 minutes until toothpick comes out clean. Let cupcakes cool before frosting.
To make frosting—
Combine the butter and cream cheese together in a mixer fitted with a flat beater attachment until creamed. Add vanilla extract. Gradually add powdered sugar. Scrape down the bowl as needed.
Using a Magic Tip 9ST round tip, pipe cream cheese frosting onto cupcake. Freeze to set frosting while making chocolate coating.
To make chocolate coating—
In a heatproof bowl, combine the chocolate and oil and melt over a saucepan of simmering water. Stir until chocolate melted and smooth. Let cool for 15 minutes.
To assemble cupcakes—
Holding the cupcake upside down by the bottom, dip the cupcake into the chocolate until all the frosting is covered. Let excess chocolate drip off.
Then let cool at room temperature for 15 minutes so the chocolate firms up.