Huffpost Taste

Red Velvet Cupcakes

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Red Velvet Cupcakes

Red Velvet Cupcakes
Provided by:
total prep 319 calories/serving


  • 24 chocolate Hershey’s Kisses or Hugs candies
  • Batter
  • 11/2 sticks (¾ cup) butter, softened
  • cups granulated sugar
  • cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup buttermilk
  • 2 Tbsp (1 oz) liquid red food color
  • 2 tsp white vinegar
  • 21/2 cups cake flour (not self-rising)
  • Frosting
  • 2 bricks (8 oz each) cream cheese, softened
  • 1 stick (½ cup) butter, softened
  • cups confectioners’ sugar
  • 1 tsp vanilla extract
  • Garnish: heart-shaped decors


  • Heat oven to 350°F. You’ll need 24 regular-size (21⁄2-in. diameter) muffin cups lined with foil liners. Put 1 candy in center of each.
  • Batter: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center.
  • Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely.
  • Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners’ sugar and vanilla. Increase speed to high and beat until smooth and fluffy.
  • Frost cupcakes and sprinkle with heart-shaped decors. Refrigerate until serving.
  • Planning Tip: Store unfrosted cupcakes covered at room temperature up to 1 day or freeze airtight up to 1 month. Thaw before frosting. Frost up to 1 day ahead.