RED VELVET CHOCOLATE CHIP CUPCAKES RECIPES

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RED VELVET CHOCOLATE CHIP CUPCAKES WITH RUM FROSTING ...



Red Velvet Chocolate Chip Cupcakes With Rum Frosting ... image

I love cupcakes from "Sprinkles" bakery, especially the Red Velvet. But when I feel like making something myself, this is always the way to go! The rum frosting, chocolate chips and pomegranate soda make it taste like it comes from a gourmet cupcake bakery!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12-16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package red velvet cake mix, Duncan Hines
3 1/2 ounces vanilla instant pudding mix
1 cup pomegranate soda, Hansen's
3/4 cup egg white
1/2 cup vegetable oil
1 cup chocolate chips
1 1/4 cups fluffy white frosting, Duncan Hines
1 teaspoon rum extract, Kroger

Steps:

  • Preheat oven to 350°F.
  • In a bowl, combine cake mix, instant pudding mix, pomegranate soda, egg whites and oil. Beat with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl and beat on medium speed for 2 minutes.
  • Stir in chocolate chips.
  • Fill muffin cups and bake for 25 to 30 minutes.
  • When cupcakes are cooled, combine rum extract with frosting. Frost cupcakes.

Nutrition Facts : Calories 292, FatContent 17.4, SaturatedFatContent 4.4, CholesterolContent 0, SodiumContent 191.8, CarbohydrateContent 33.7, FiberContent 0.8, SugarContent 31.2, ProteinContent 2.2

CHOCOLATE VELVET CUPCAKES RECIPE - BETTYCROCKER.COM



Chocolate Velvet Cupcakes Recipe - BettyCrocker.com image

Adding sour cream and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake mix adds a deeply decadent flavor to these cupcakes.

Provided by BETTYCROCKER.COM

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
3 eggs
1 to 2 teaspoons butter flavor or vanilla
2 heaping tablespoons unsweetened baking cocoa
1 cup chocolate chips (6 oz)
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 to 4 cups powdered sugar
1 to 2 teaspoons butter flavor or vanilla
24 chocolate curls

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
  • Bake 18 to 24 minutes or until toothpick inserted in center of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
  • In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Beat in butter flavor until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.

Nutrition Facts : Calories 310 , CarbohydrateContent 39 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 30 g, TransFatContent 0 g

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