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–+ servings

Red Velvet Chocolate Cupcake Delight

Ultra-tender red velvet cupcakes are ribboned with a tangy cheesecake swirl and finished with a creamy white chocolate–cream cheese frosting. Classic bakery looks with a plush crumb and balanced cocoa-vanilla flavor.
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Prep Time: 35 minutes
Cook Time: 19 minutes
Total Time: 54 minutes
Servings: 16

Ingredients
 

Cheesecake Swirl

  • 8 oz full-fat cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon finely grated lemon zest

Red Velvet Cupcakes

  • 2 cups all-purpose flour (about 250 g)
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon instant espresso powder
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups granulated sugar (about 250 g)
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 3 tablespoons unsalted butter, melted and cooled (42 g)
  • 2 teaspoons pure vanilla extract
  • 1/3 cup sour cream (80 g), room temperature
  • 1 1/4 cups buttermilk (300 ml), room temperature
  • 1 1/2 teaspoons distilled white vinegar
  • 2 teaspoons super red gel food color

White Chocolate Cream Cheese Frosting

  • 3 oz white chocolate, finely chopped (85 g)
  • 12 tablespoons unsalted butter, softened (170 g)
  • 8 oz full-fat cream cheese, softened (226 g)
  • 4 1/2 cups powdered sugar, sifted (540 g)
  • 2 teaspoons pure vanilla extract

To Finish

  • Red and white sprinkles (optional)

Instructions

Preparation Steps

  • Place the white chocolate in a heat-safe bowl and melt gently (microwave at 50% power in 20–30 second bursts, stirring between each). Set aside to cool to room temperature. Preheat the oven to 345°F (175°C) and line two muffin pans with 16 paper liners.
  • Cheesecake swirl: Beat the cream cheese and granulated sugar until completely smooth, 1–2 minutes. Mix in vanilla, lemon zest, then the egg just until combined (do not overbeat). Refrigerate the mixture for 10 minutes to firm slightly.
  • Whisk the dry ingredients for the cupcakes: flour, cocoa, espresso powder, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, whisk the eggs and sugar until slightly thick and lighter in color, about 1 minute. While whisking, slowly stream in the vegetable oil, then the cooled melted butter until glossy and emulsified. Whisk in the vanilla and sour cream until smooth.
  • In a measuring cup, stir together the buttermilk, vinegar, and red gel color until the liquid is evenly tinted. Add half of this red buttermilk to the egg mixture, whisk to combine, then add half of the dry ingredients and fold gently. Repeat with remaining red buttermilk and dry ingredients, stirring just until no flour streaks remain.
  • Fill each liner a little under 2/3 full with batter. Dollop about 1 tablespoon of the chilled cheesecake mixture into the center of each cup. Top with a small spoonful of batter if needed, then lightly swirl a few zig-zag passes with a toothpick, keeping the swirl away from the paper edges.
  • Bake 17–19 minutes, rotating the pans front to back at 12 minutes. Cupcakes are done when the cake portion springs back and a toothpick inserted into the cake (avoid the cheesecake pocket) comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
  • Frosting: Beat the softened butter on medium speed until creamy, about 1 minute. Add the softened cream cheese and beat until smooth and lump-free, 1–2 minutes, scraping the bowl. Mix in the cooled melted white chocolate until fully incorporated.
  • Add the powdered sugar gradually on low speed, then the vanilla. Increase to medium-high and whip until light and fluffy, 45–60 seconds. If the frosting feels soft, chill it for 10–15 minutes and beat briefly before using.
  • Pipe swirls of frosting onto the cooled cupcakes with a large star tip and finish with sprinkles if desired.

Notes

For vibrant, even color, tint the buttermilk with gel food color before adding it to the batter—this prevents streaks. Store cupcakes covered in the refrigerator for up to 3 days; bring to room temperature before serving for the softest crumb.
This recipe is an original creation inspired by classic Red Velvet Chocolate Cupcake Delight flavors. All ingredient ratios and instructions are independently developed.