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Red Velvet Lava Cupcakes: The Ultimate Decadent Recipe

  • Total Time: 67 minutes
  • Yield: 12 cupcakes

Description

Decadent red velvet cupcakes with a molten chocolate lava center and optional cream cheese frosting. A perfect combination of classic flavors and a delightful surprise inside!

Ingredients

  • All-purpose flour: 1 1/2 cups
  • Baking soda: 1 teaspoon
  • Unsweetened cocoa powder: 1 tablespoon
  • Salt: 1/2 teaspoon
  • Granulated sugar: 1 cup
  • Unsalted butter, softened: 1/2 cup (1 stick)
  • Large eggs: 2
  • Vanilla extract: 1 teaspoon
  • Buttermilk: 1 cup
  • Red food coloring: 1 tablespoon
  • White vinegar: 1 teaspoon
  • Bittersweet chocolate, finely chopped: 4 ounces
  • Unsalted butter: 4 tablespoons (1/2 stick)
  • Large egg yolks: 2
  • Granulated sugar: 2 tablespoons
  • All-purpose flour: 1 tablespoon
  • Salt: Pinch
  • Cream cheese, softened: 4 ounces
  • Unsalted butter, softened: 1/4 cup (1/2 stick)
  • Powdered sugar: 2 cups
  • Vanilla extract: 1 teaspoon
  • Milk or cream: 1-2 tablespoons (for desired consistency)

Instructions

  1. In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the chopped bittersweet chocolate and butter. Make sure the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are completely melted and smooth. Remove from heat and let it cool slightly for about 5 minutes.
  2. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. This usually takes about 2-3 minutes of vigorous whisking.
  3. Gradually pour the slightly cooled melted chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Make sure to incorporate everything evenly.
  4. Sift the all-purpose flour and salt over the chocolate mixture. Gently fold it in until just combined. Be careful not to overmix, as this can make the lava center tough.
  5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate for at least 30 minutes, or up to 2 hours. This will make it easier to scoop and place into the cupcakes.
  6. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  7. In a medium bowl, whisk together the all-purpose flour, baking soda, cocoa powder, and salt. Set aside.
  8. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
  9. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
  10. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. Start by adding about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, the remaining buttermilk, and finally the last 1/3 of the dry ingredients.
  11. In a small bowl, combine the red food coloring and white vinegar. This will create a chemical reaction that enhances the red color and adds a slight tang to the cupcakes. Add this mixture to the batter and mix until evenly colored.
  12. Fill each cupcake liner about halfway full with the red velvet batter.
  13. Remove the chilled chocolate lava center from the refrigerator. Use a small cookie scoop or spoon to scoop out a generous tablespoon of the lava center. Gently place one scoop of the lava center into the middle of each cupcake, pressing it down slightly.
  14. Spoon the remaining red velvet batter over the lava centers, covering them completely. Fill the cupcake liners to about 2/3 full.
  15. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the cupcake (not the lava center) comes out clean. The baking time may vary depending on your oven, so keep a close eye on them.
  16. Remove the cupcakes from the muffin tin and let them cool on a wire rack for at least 15 minutes before frosting (if using).
  17. In a large bowl, cream together the softened cream cheese and butter until smooth and creamy. Make sure there are no lumps.
  18. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  19. Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, until you reach your desired consistency. The frosting should be smooth and spreadable.
  20. Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a knife. You can decorate them with sprinkles, chocolate shavings, or fresh berries.

Notes

  • Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in tough cupcakes. Mix until just combined.
  • Chill the lava center: Chilling the lava center makes it easier to scoop and prevents it from melting too quickly during baking.
  • Don’t overbake the cupcakes: Overbaking will dry out the cupcakes and prevent the lava center from being molten.
  • Let the cupcakes cool completely before frosting: Frosting warm cupcakes will cause the frosting to melt and slide off.
  • Use high-quality chocolate: The quality of the chocolate will greatly impact the flavor of the lava center. Use a good quality bittersweet chocolate for the best results.
  • Prep Time: 45 minutes
  • Cook Time: 22 minutes

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Find it online: https://recipesrefreshing.com/red-velvet-lava-cupcakes/