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5 from 2 votes

Red Velvet Chocolate Cupcakes with Cream Cheese Frosting

Red Velvet Chocolate Cupcakes are light, fluffy with a deep dark chocolate flavor with addictive creamy super easy cream cheese Frosting. 
Prep Time10 mins
Cook Time25 mins
Cool Time10 mins
Total Time45 mins
Course: Christmas, Desserts
Cuisine: American
Servings: 18 cupcakes
Calories: 323kcal
Author: HWC Magazine


Red Velvet Chocolate Cupcakes

  • 2.5 cups flour
    all purpose
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoon unsweetened cocoa powder
  • 2 oz beet juice
  • ½ cup butter
    unsalted - room temperature
  • 1.5 cups sugar
  • 2 eggs
    room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
    ( buttermilk exchange: put 1 tablespoon white vinegar in a bowl and add one cup milk and leave set for about 10-15 minutes until milk starts to turn or gets a little thicker)
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda

Cream Cheese Frosting

  • 8 oz cream cheese room temperature
  • ½ cup butter
  • 1 teaspoon vanilla
  • 2 cups icing sugar


  • Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
  • Sift together the cake flour, baking powder, and salt into a bowl and set aside. In another smaller bowl, mix food coloring (or Beet Juice) and cocoa powder to form a paste and try to remove all the lumps and set aside.
  • In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time. Beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one-third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
  •  In a small bowl but deeper bowl mix vinegar and baking soda.  Add vinegar mixture to the cake batter and stir well to combine. (This is the step that really makes the red color of the cake pop) Fill cupcake baking tin lined with cupcake holders ¾ full.
  • Place muffin in your preheated oven. Bake for approximately 20- 23 minutes. (I have one of those funky ovens that does not heat evenly so you may want to turn or check on your cupcakes midway) The cupcakes are done when you are able to pat the tops and the cake springs back up or if toothpick comes out clean after you put it in the middle of the cupcake.
  • Cool the cupcakes for 10 minutes on a wire rack and then remove and allow to cool completely before frosting.
  • Procedure to make the cream cheese frosting: In a large bowl mix cream cheese, butter, vanilla and icing sugar until well blended. Place frosting into a piping bag and frost cupcakes, decorate with cute little holiday ornaments and enjoy.


These delicious Red Velvet Chocolate Cupcakes with Cream cheese frosting are delicious for Valentines Day, Sweetest Day and any holiday where you want to happy campers. 
If you do not have beet juice, you can use red food dye but we try to steer away from these dyes, etc. as it is better for your health.


Serving: 18g | Calories: 323kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 342mg | Potassium: 92mg | Fiber: 1g | Sugar: 28g | Vitamin A: 533IU | Calcium: 46mg | Iron: 1mg