Red Velvet Cupcakes
Description
Iconic and indulgent, these moist cupcakes boast a deep red hue and a hint of cocoa flavor, traditionally topped with a rich cream cheese frosting. Perfect for holidays, birthdays, or romantic celebrations.
Ingredients
- 1 package (2-layer size) red velvet cake mix
- 1 (3.9 ounce) package jell-o chocolate instant pudding
- 1 (8 ounce) package philadelphia cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 (16 ounce) package powdered sugar
- 1 cup thawed cool whip whipped topping
- 1 (1 ounce) square baker's white chocolate, shaved into curls
Directions
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
- Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
