Chocolate Stuffed Red Velvet Cupcakes


February is here, and you know what that means. Valentines Day! Now I am not the type of person to get all worked-up about Valentines Day, but what a perfect excuse to make some cheesy “love themed” desserts. And what is more “love themed” than a red cupcake stuffed with chocolate? Seriously though…red and chocolate are basically what makes Valentines Day. 


These Red Velvet Cupcakes and soft, light, moist-filled with the most wonderful chocolate surprise and then topped with a rich Cream Cheese Frosting. You’ll enjoy these more than any box of chocolate! 


Chocolate Stuffed Red Velvet Cupcakes 

Makes 12 cupcakes 

Prep Time: 15 Minutes

Cook Time: 20 Minutes



  • 1 & 1/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp salt
  • 1 stick butter (room temperature)
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup sour cream (room temperature)
  • 1/2 cup buttermilk (room temperature)
  • 1 tsp vanilla
  • 2 tsp red food coloring 

Cream Cheese Frosting 

  • 8 oz cream cheese (room temperature)
  • 4 cups (16 oz bag) confectioners sugar (sifted)
  • 4 tbsp unsalted butter (room temperature)
  • 1-2 tbsp heavy cream 
  • 1 tsp vanilla extract
  • 1/2 tsp salt 

Chocolate Ganache Filling 

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream 
  • 4 tbsp. softened butter



Set oven to 350 F. Line muffin tray with cupcake liners and set aside to use later. 

In a large bowl sift together dry ingredients: flour, cocoa powder, baking soda and salt; set aside. 

In an electric mixer cream butter and sugar on medium speed until light and fluffy; about 3-4 minutes. Add eggs one at a time, making sure that they are well incorporated; stop the mixer and scrape down the sides to make sure eggs are mixed in. 

Turn mixer speed to low and begin to add the dry ingredients, until incorporated. Turn off mixer and fold in sour cream and buttermilk, then add red food coloring (you my add less/more food coloring). 

Using a large ice cream scoop or a 1/2 cup scoop equal amounts of batter into each cupcake liner, place in the oven and bake for 20 minutes or until toothpick comes out clean. 

While cupcakes are baking get started on the ganache filling, in a microwave safe bowl microwave cream until warm (about 30 seconds). Remove from microwave and add chocolate chips, let sit for 1-2 minutes so chocolate can soften. Mix chocolate and cream until all chocolate morsels are melted, add butter tablespoon at a time. Whisk until glossy, and set a side to use later. 

For the Cream Cheese Frosting in an electric mixer combine room temperature cream cheese, butter and sifted confectioners sugar; keep speed on low until sugar is incorporated. Increase mixer speed to medium and add cream, vanilla extract and salt. If mixture is too soft add more sifted confectioners sugar, if it is too hard add another the second tbsp of cream. 

Remove cupcakes from oven, and allow to cool completely.

Once cooled use a small spoon to hollow out the center for ganache filling, about 1 & 1/2 inches. Fill each center with ganache. Top with Cream Cheese Frosting, and enjoy!


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