For the chocolate stuffing-
In a small saucepan combine chocolate, cream, and
butter. Stir over low heat until chocolate is
melted. Transfer to a small bowl and let cool for
15 minutes. Cover and freeze about 1 hour, or
until fudge-like consistency. Divide chocolate
filling into 12 equal portions and roll into
balls. Place in freezer.
For the cupcakes- Preheat oven to 375 degrees F.
Line a standard muffin tin with paper liners. In a
small bowl sift flour, cocoa powder, and salt. Set
aside.
In the bowl of an electric mixer beat butter and
sugar on medium for 2-3 minutes, until light in
color and well combined. Beat in egg, food
coloring, and vanilla. Alternately add flour
mixture and buttermilk, beating on low speed after
each addition just until combined. In a small bowl
combine baking soda and vinegar. Stir into batter.
Divide half the batter among prepared cups
(filling cups roughly half-way). Place a ball of
chocolate into center of each cup. Top evenly with
remaining batter. Bake 15-17 minutes, or until
tops spring back when lightly touched. Serve warm
or let cool completely. Cupcakes can be stored in
an airtight container at room temperature for 2-3
days.
Originally Submitted
7/31/2012
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