Chocolate cake with chocolate frosting is my favorite dessert. If you’ve ever spent any real time with me, I can guarantee you’ve heard me whine about needing chocolate cake, and needing it now! It truly is my favorite and when I’m craving it nothing else will suffice. That is until recently when I discovered Red Velvet Cake.
While not a traditional chocolate cake – especially given that it’s best with cream cheese frosting (gasp!) – this moist, delicious cake contains cocoa powder, giving it that hint of chocolatelyness that I need but in a much more quizzical way.
If you’ve never made it before you must try this recipe adapted from Paula Deen, which is one of the easiest from-scratch cupcake recipes out there. It takes just minutes to whip up the batter and get the cupcake tins in the oven!
Here’s the recipe for Red Velvet Cupcakes:
Red Velvet Cupcakes – adapted from Paula Deen, makes two dozen cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 1/4 cups vegetable oil
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
1 tablespoon red liquid food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla
Preheat the oven to 350°F and fill 24 muffin tins with paper or foil cupcake liners.
Sift or whisk flour, sugar, baking soda, salt and cocoa powder in a bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the vegetable oil, buttermilk, eggs, food coloring, vinegar and vanilla until well-combined. Add one-third of the dry ingredients and beat until just combined. Repeat two more times until all the ingredients are combined.
Fill each cupcake tin 2/3 of the way full and bake 22 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes to room temperature then top with Cream Cheese Frosting and fresh raspberries.
Cream Cheese Frosting
1/2 pound cream cheese, at room temperature
1 stick (1/4 pound) unsalted butter, at room temperature
1/2 teaspoon vanilla
2 cups sifted powdered sugar
Fresh raspberries, rinsed and drained
Combine the cream cheese, butter and vanilla in a large bowl or the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth, about 2 minutes.
Slowly add the powdered sugar. Once it has been incorporated, increase the mixer speed to high and beat until light and fluffy, about 5 minutes.
Frost the cupcakes and top each with a fresh raspberry.