A super yummy twist on red velvet cupcakes. Read on to get food blogger Dorothy Kernan of Crazy for Crust’s red velvet chocolate chip cheesecake cupcake recipe for your next holiday gathering!
Red Velvet Chocolate Chip Cheesecake Cupcake Recipe
One of my favorite things about the holidays is that everyone thinks about dessert. Dessert is my favorite part of the meal, so of course I love the time of year where dessert is the star. Halloween is the candy holiday, Thanksgiving is the pie holiday, and Christmas is for cookies!
Yes, you think, but where does a red velvet chocolate chip cheesecake cupcake recipe come in? Well, did you know that in the south, red velvet is a traditional holiday dessert? The rich red color of the cake reminds me of Santa’s sleigh, so it’s not surprising. And while yes, Thanksgiving is a pie holiday and Christmas is traditionally the cookie and candy day, I think it’s always an important part of the meal to have a show-stopping dessert.
When I make desserts for our Thanksgiving potluck, I make pies, of course. But, I always include a dessert that’s something a bit different, like a cake roll, cheesecake, or cupcake. Same goes for Christmas: cookies rule the day of, but at our big Christmas Eve meal there is always a dessert star. That’s where these red velvet chocolate chip cheesecake cupcake recipe comes in.
Red velvet chocolate cupcake cheesecake cupcakes are exactly what they sound like: the combination of two favorite desserts. Red velvet cupcakes meet mini chocolate chip cheesecakes in this delicious mashup of flavor.
First, the red velvet cupcake is the perfect traditional recipe, complete with buttermilk and vinegar. Then comes the cheesecake layer, which goes so well with the slight tang from the cupcake. On top of it all is an easy chocolate cream cheese frosting everyone loves. Oh, and did I mention the chocolate chips? Don’t forget those!
The secret to a good cupcake isn’t just the ingredients, but it’s the pan you cook them in, too. A good pan ensures even baking and produces the perfect result every time. I used my Baker’s Secret muffin pan for baking the cupcakes and the cookie sheet for storing them in the refrigerator while they cooled. One set is all you need!
Tips for Cheesecake Cupcake Making Success
- Be sure to let all your cheesecake ingredients come to room temperature for best success. You don’t want a lumpy cheesecake. Room temperature ingredients (even eggs) makes that much easier.
- Only fill the liners half full of the cupcake batter so you don’t get any overflow.
- Don’t skip the chilling. The cheesecake needs to set for several hours before you can frost and serve them.
- The chocolate cream cheese frosting can be made up to 24 hours ahead of time and stored in the refrigerator. Just be sure to let it come to room temperature before trying to frosting the cupcakes.
Wether you’re making these cupcakes for Thanksgiving, Christmas, or even a birthday, you know they’re going to be well received. These might require a little bit of work and a few bowls. However, that’s what cooking from scratch is all about.
- 1 ¼ cups all purpose flour
- ¾ cups sugar
- 1 tsp. unsweetened cocoa powder
- ½ tsp. salt
- ½ tsp. baking soda
- 1 large egg
- ½ cup vegetable oil
- 2 tsp. vanilla extract
- ½ cup buttermilk (or 1 teaspoon vinegar with enough milk to make ½ cup)
- ½ tsp. white vinegar
- 1 tbsp. red food coloring
- (1) 8 oz. package cream cheese, room temperature
- 1⁄3 cup sour cream
- 1 large egg
- ¼ cup sugar
- 1 tsp. vanilla extract
- 1 cup mini chocolate chips
- 8 oz. cream cheese, softened
- ½ cup unsalted butter, softened
- ¼ cup cocoa powder
- 4 cups powdered sugar
- ½ tsp. salt (or to taste)
- 1 tbsp. vanilla extract
Step 1: Preheat Oven
First, preheat oven to 350°. Then, line cupcake pans with liners.
Step 2: Whisk
Then, whisk flour, sugar, cocoa, salt, and baking soda in a large bowl.
Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined.
Then, add the dry ingredients and mix with a hand mixer until smooth.
Now add red food coloring and mix slowly until combined.
Step 3: Add 2-3 tbsp. of Batter to Liners
Place about 2-3 tbsp. of batter into the bottom of each cupcake liner (about ½ full).
Step 4: Make the Cheesecake
To make the cheesecake portion, mix cream cheese, sugar, vanilla, and sour cream with a hand mixer until smooth. Next, stir in chocolate chips. Drop about 1 or 1½ tbsp. of cheesecake mixture on top of each cupcake. Smooth it around with the back of a spoon (try to keep it from touching the edges, the cupcakes stay prettier that way).
Step 5: Bake
Then, bake about 15-18 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature. Then, chill for at least two hours before frosting.
(Note: the cupcakes can be frozen once cooled and frosted at a later date.)
Step 6: Make the Frosting
Now you will make the frosting. Using a hand or a stand mixer, cream butter and cream cheese until fluffy, then mix in the cocoa. Then, slowly add in powdered sugar, salt, and vanilla. Next, mix until smooth. The frosting should be spreadable without milk, but if it seems too thick, add up to 1 tbsp. of milk, 1 tsp. at a time.
Step 7: Frost the Cupcakes
Finally, frost the top of each red velvet chocolate chip cheesecake cupcake with a bit of frosting. For a decorative effect, use a 1M tip with a pastry bag. Store in refrigerator for up to three days.