Red Velvet Cream Cheese Cupcakes

Lately I have been getting a lot of requests for a red velvet baked good. In the past, I have not really enjoyed red velvet so I wanted to do something a little different in hopes that I would like it. So I combined a bunch of recipes and did a little experimenting and came out with these cream cheese and chocolate chip filled red velvet cupcakes with cream cheese frosting and as my coworkers said, they are decadent and scrumptious. I was so pleased with how they turned out and I can't wait to see what my other taste testers think of them. If you do make them, I'd love to hear your thoughts so please let me know! These are available on Lefty Baking Life so if you would just like to try one without all of the hassle... let me know! 


2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbs red food coloring (1 oz)
1 tsp white distilled vinegar
1 tsp vanilla
8 oz. cream cheese
1 egg
6 oz. semi sweet chocolate chips
1/3 cup sugar
8 oz. cream cheese
1/2 cup butter, room temperature
1 cup confectioner's sugar
1 tsp vanilla

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
With a mixer, mix the dry ingredients into the wet ingredients gradually until they are just combined and a smooth batter is formed.
Using an ice cream scoop, fill regular muffin tins 2/3 of the way full.
For the filling, beat the cream cheese, sugar, and egg until combined. Add in the chocolate chips by hand until combined.
Spoon between a teaspoon and a tablespoon into each filled muffin tin. You don't want them to be completely to the top, but at least 3/4 of the way full.
Bake at 350 for 18-22 minutes until a toothpick comes out clean. Watch out not to over bake them because it will make the cake part dry.
Beat the cream cheese until smooth. Add the butter and beat until blended. Add the confectioner's sugar and vanilla and continue beating until smooth. You can frost pretty liberally because it will make plenty for the 28 cupcakes the recipe makes.

I hope you love these as much as I did and I would love to hear what you think of them! 

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