Indulge in the delightful treat of Red Velvet Cupcakes from NESTLÉ® TOLL HOUSE®. These luxurious red velvet cupcakes with chocolate chips are crafted with a luscious red velvet cupcake mixture that promises a delightful taste in every bite. The NESTLÉ® TOLL HOUSE® Baking Cocoa infuses each cupcake with a rich chocolate flavor, complementing the iconic cream cheese frosting that tops this classic dessert.
Perfect for Valentine’s Day celebrations or a birthday gathering, these easy-to-make cupcakes can be ready in less than an hour, providing a sweet treat perfect for various occasions. Add a touch of whimsy with optional candy sprinkles, making them as visually pleasing as they are delicious. Whether you’re a seasoned baker or a novice in the kitchen, these cupcakes are sure to impress and bring joy to any event.
Ingredients
Key Products
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Directions
Step 1
Preheat oven to 350° F. Paper-line 22 muffin cups.
Step 2
Sift flour, baking cocoa and salt together into a medium bowl.
Step 3
Whisk together sugar, oil and eggs in large mixer bowl until thoroughly combined. Whisk in food coloring. Gradually stir in flour mixture alternately with buttermilk (adding flour in three additions and buttermilk in two). Combine baking soda and vinegar in small bowl (it will foam); quickly fold into batter. Divide batter between paper cups, filling about 2/3 full.
Step 4
Bake for 18 to 20 minutes or until cupcake springs back when touched. Cool in pan for 10 minutes; remove to wire rack to cool completely.
Step 5
Beat cream cheese and butter in large mixer bowl until light and fluffy, scraping down sides of bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in vanilla extract. Pipe onto cupcakes; decorate with sprinkles.
Ingredients
Key Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Preheat oven to 350° F. Paper-line 22 muffin cups.
Step 2
Sift flour, baking cocoa and salt together into a medium bowl.
Step 3
Whisk together sugar, oil and eggs in large mixer bowl until thoroughly combined. Whisk in food coloring. Gradually stir in flour mixture alternately with buttermilk (adding flour in three additions and buttermilk in two). Combine baking soda and vinegar in small bowl (it will foam); quickly fold into batter. Divide batter between paper cups, filling about 2/3 full.
Step 4
Bake for 18 to 20 minutes or until cupcake springs back when touched. Cool in pan for 10 minutes; remove to wire rack to cool completely.
Step 5
Beat cream cheese and butter in large mixer bowl until light and fluffy, scraping down sides of bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in vanilla extract. Pipe onto cupcakes; decorate with sprinkles.
Ingredients
You May Also Like
