Layered Red Velvet Cupcakes

I have training this week! This means I actually get to work from 9-5, and that I don’t have to commute to New Jersey 😀 My friend Abdul loves red velvet, and since I am sitting next to him this week, I decided to make our training group some red velvet treats. I used my favorite red velvet recipe, and altered the cheesecake filling to lighten the texture of the cupcakes. The ingredients included:

Red Velvet Batter:

  • 2.5 cups all purpose flour
  • 1.5 cups granulated sugar
  • 2 Tbsp. unsweetened cocoa powder
  • 1.5 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs, room temperature
  • 1.5 cups canola oil
  • 1 cup buttermilk
  • 2 Tbsp red food coloring
  • 2 tsp. vanilla extract

Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 cup flour
  • 1 teaspoon vanilla

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Preheat oven to 350 degrees F, and line or grease mini muffin tins. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Combine with a hand-mixer on medium-low speed, until blended (about 1 minute). For the filling, cream together the cream cheese and sugar, then add in the eggs, flour, and vanilla. My filling turned out a little runny, so I added a bit more flour than the recipe calls for. The filling should be slightly thinner than the cupcake batter. If your filling is too thick/runny, adjust by adding another egg or additional flour.

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Fill cups 1/3 full and then add in a teaspoon of filling. Top with more red velvet batter until the cup is 2/3 full, then bake for 10 minutes (or until a toothpick inserted in the center comes out with a few moist crumbs attached).  Remove from tins, and fully cool on a wire rack. Repeat this process until all the batter has been used.

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When the cupcakes are cooled, lightly dust each cupcake with powdered sugar. I decided to make hearts with the top layer of the red velvet batter on one of the batches, and ended up swiriling the top layer on the last few batches.

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I taste tested these before I brought them in for my training class, and I thought they were delicious! I think my training class agreed….at least Uli and Abdul did!

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I really loved the cream cheese layer in the middle, and how the flour in the filling makes the textures of each layer blend together. The filling is a pleasant surprise, and is so much easier than piping on cream cheese frosting.

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