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Deep Dark and Rosy Red Velvet Cupcakes Recipe

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4.3 from 62 reviews

  • Author: Amina
  • Total Time: 35 minutes
  • Yield: 24 cupcakes
  • Diet: Vegetarian

Description

These Deep Dark and Rosy Red Velvet Cupcakes combine the classic rich red velvet flavor with a hint of fragrant rose water and bittersweet chocolate chunks, topped with a creamy rose-infused cream cheese frosting. Perfectly moist and indulgently tender, they make an elegant dessert for any occasion.

Ingredients

Cupcake Batter

  • 2 cups flour
  • 1/2 cup cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 1/2 cups canola oil
  • 2 eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 2 teaspoons rose water
  • 2-4 teaspoons red food coloring
  • 3/4 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
  • 4 ounces bittersweet chocolate (chopped)

Frosting

  • 8 ounces cream cheese (softened)
  • 1/2 cup salted butter (softened) or unsalted butter with 1/2 teaspoon salt
  • 2 cups powdered sugar
  • 1 vanilla bean (seeds removed)
  • 2 teaspoons rose water
  • 1-2 tablespoons heavy cream

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350 degrees F. Line two standard muffin tins with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, cornstarch, unsweetened cocoa powder, and salt until evenly combined.
  3. Cream Sugar and Oil: Using an electric mixer on medium-high speed, beat sugar and canola oil together until fully mixed. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed. Then mix in red food coloring, vanilla extract, and rose water.
  4. Combine Batter: Lower mixer speed to low. Add the flour mixture in three parts, alternating with buttermilk, mixing thoroughly after each addition. In a small bowl, stir baking soda and white vinegar together (it will foam) then add this mixture to the batter and beat on medium speed until combined. Fold in chopped bittersweet chocolate.
  5. Fill and Bake: Evenly divide the batter among the muffin cups, filling each about three-quarters full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking. Remove from oven and transfer cupcakes to a wire rack to cool completely.
  6. Make Frosting: While cupcakes cool, beat cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually beat in powdered sugar, vanilla bean seeds, and rose water until fully incorporated. Add heavy cream one tablespoon at a time until desired frosting consistency is reached.
  7. Frost and Decorate: When cupcakes are completely cool, frost generously with the cream cheese frosting. Optionally, decorate with edible roses for a beautiful finishing touch.

Notes

  • Ensure eggs are at room temperature for better batter consistency.
  • Adjust red food coloring quantity to achieve desired intensity of red color.
  • Do not overbake cupcakes to maintain moist texture.
  • Chopped bittersweet chocolate adds bursts of richness and texture inside the cupcakes.
  • Rose water adds a delicate floral note; use sparingly to avoid overpowering.
  • Use fresh vanilla bean seeds for the frosting to enhance flavor complexity.
  • For a dairy-free option, substitute cream cheese and butter with vegan alternatives and use plant-based cream.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/deep-dark-and-rosy-red-velvet-cupcakes-recipe/