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Shasha on 7.27.2012
This was ok, but not as moist as I’d hoped. I also hoped it would taste more “red velvet”
Red Velvet Bottom Cupcakes
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Description
Red velvet with a cream cheese and chocolate chip filling. What else could you want?
Ingredients
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese (or 1/3 Less Fat)
- 1 whole Egg
- ⅓ cups Sugar
- 1 teaspoon Vanilla
- ¾ cups Mini Chocolate Chips
- FOR THE CAKE BATTER:
- 1-⅔ cup Flour
- 1 cup Sugar
- 4 teaspoons Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Water
- ⅓ cups Canola Oil
- 1 Tablespoon Vinegar
- 1 teaspoon Vanilla
- ½ teaspoons Red Food Coloring
Preparation
Preheat oven to 350ºF.
For the cream cheese filling, in a small bowl mix cream cheese, egg, sugar and until smooth. Stir in chocolate chips. Set aside.
For the cake batter, in a mixing bowl whisk together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla, then beat until smooth. Stir in red food coloring.
Fill cupcake liners 1/3 full with red velvet cake batter. Spoon cheese mixture on top.
Bake at 350°F for 30-35 minutes. Don’t overcook!
Let cool completely before serving. In fact, I like to refrigerate them.
Makes 24 cupcakes.
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