Red Velvet Cupidcakes

Red Velvet Cupidcakes
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    18
    cupcakes

Ingredients

  • 2/3 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
  • 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 1/2 teaspoons vanilla extract, divided
  • 1 tablespoon red food coloring
  • 1 package (3 ounces) cream cheese, at room temperature
  • 2 tablespoons butter, softened
  • 2 tablespoons milk
  • 3 cups powdered sugar
  • Assorted sprinkles (optional)

Instructions

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

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) 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 3/4 cup milk and vinegar in small glass measure. Beat granulated sugar, oil, eggs and 1 teaspoon 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.

BEAT cream cheese, 2 tablespoons butter, 2 tablespoons milk and remaining 1/2 teaspoon 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.

FROST cupcakes with frosting. Top with sprinkles, if desired. 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.
 

Nutritional Information

% Daily Value *

  • Total Fat 13g 19%
  • Saturated Fat 4.5g 22%
  • Cholesterol 45mg 15%
  • Sodium 140mg 6%
  • Carbohydrates 42g 14%
  • Dietary Fiber .5g 3%
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%
  • Sugars 34g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.