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Twice-Baked Potatoes

LIBBY'S® Easy Pumpkin Pie
Recipes
Red Velvet Cupidcakes

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  • (58)

I made these for my son's preschool at Valentine's Day! They were del...

    •
  • Tiffany L., RIDGEFIELD, CT on 6/09
Red Velvet Cupidcakes
There are a million reasons to bake.
Find your inspiration at VeryBestBaking.com
Level: Easy

Cupid strikes again. Topped with colorful candy sprinkles, each cupcake features red velvet cake beneath a layer of kissable cream cheese frosting. These luscious cupcakes will satisfy every generation of your family on Valentine's Day or any other day of the year.

  • Prep: 25 min
  • Cooking: 22 min
  • Cooling time: 30 min cooling
  • Yields: 18
Everything You Need This Holiday Season
Ingredients
  • CUPCAKES
  • 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 tablespoon white vinegar
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  •  
  • CREAM CHEESE FROSTING
  • 1 pkg. (3 oz.) cream cheese, at room temperature
  • 2 tablespoons butter, softened
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3 cups powdered sugar
  •  
  • Assorted sprinkles (optional)
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Directions

FOR CUPCAKES:
PREHEAT oven to 350º F. Paper-line 18 muffin cups.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, baking soda and salt in small bowl. Combine milk and vinegar in small glass measure. Beat sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture alternately with milk mixture. Spoon into prepared muffin cups, filling 2/3 full.

BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting. Top with sprinkles, if desired.

FOR CREAM CHEESE FROSTING:
BEAT cream cheese, butter, milk and vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.

TIPS:
• You may substitute store bought cream cheese frosting (one 16-oz. container) to save time.

• Frosting can be piped on with a pastry bag for a professional look.

Remember to follow baking instructions before consuming.
Tips from Very Best Baking Kitchen

Learn more about how NESTLÉ® TOLL HOUSE® CHOCOLATIER can enhance your recipes

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Recipe Reviews

Submit a Review

Tiffany L. , RIDGEFIELD, CT
June 2009
    •

Excellent

I made these for my son's preschool at Valentine's Day! They were delicious and a huge hit!!.

Merrily A. , Phoenix, AZ
May 2009
    •

Bakery Quality

I have made these to take for special events. Every time they have turned out perfectly. The results are always thought to be from a bakery. Just do not skimp and use basic baking chocolates. Nestle quality product does make a difference (a lesser product was tried and failed to achieve the wonderful flavor)! The red color also turned out nicely. A definite favorite!.

Laura P. , Mount Auburn, IA
April 2009
    •

Red Velvet Cupidcakes

These were very good. Best to use soon after baking. I was not pleased with the way they kept in the freezer. The taste was still good when I took them out..

Read all reviews
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NUTRITION FACTS
Amount Per Serving 18
Serving Size 1/18 of recipe
Calories 280
Calories from Fat. 110
% Daily Value
Total Fat 13g 19%
Saturated Fat 4.5g 22%
Cholesterol 45mg 15%
Sodium 140mg 6%
Carbohydrates 42g 14%
Dietary Fiber .5g 3%
Sugars 34g
Protein 3g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet

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