Delicious red velvet cupcakes with a marbled chocolate twist, topped with creamy cream cheese frosting.
Author:Jessica
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Divide the batter in half. Leave one half as is and add an additional ½ cup of cocoa powder to the other half to create a chocolate batter. Mix until combined.
Spoon the red velvet batter and chocolate batter into the cupcake liners, alternating between the two to create a marbled effect. Fill each liner about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
For a richer flavor, try adding a tablespoon of espresso powder to the batter.
You can also substitute half of the all-purpose flour with almond flour for a gluten-free option.