Ah, Red Velvet Lava Cupcakes! Where do I begin? These delightful little treats are not just a feast for the eyes—oh no, they are a heavenly indulgence for the taste buds as well! I first discovered them at a friend’s birthday party years ago, and ever since, they’ve held a special place in my heart. The rich cocoa flavor combined with the tangy cream cheese filling is like a love affair for your palate. And let’s not even talk about the gooey center; it’s like a warm hug in cupcake form!
Every time I make these cupcakes, I’m reminded of that enchanting party, complete with laughter and the sweet scent of treats wafting through the air. Whether it’s a special occasion or just a casual Sunday, these cupcakes never fail to impress! Plus, they are surprisingly easy to whip up. So grab your whisk, and let’s dive into baking these scrumptious little desserts that will mesmerize everyone around you.
What’s in Red Velvet Lava Cupcakes?
Red Velvet Cake Mix: The star of the show! This gives the cupcakes that luscious red color and a distinct cocoa flavor. I prefer using a high-quality brand like Duncan Hines or Betty Crocker for consistent results.
Eggs: Essential for binding everything together and giving structure to our cupcakes. You’ll need two medium-sized eggs.
Vegetable Oil: This keeps the cupcakes moist and tender. Absolutely essential! Stick with something neutral like canola or sunflower oil.
Buttermilk: My secret weapon! It adds that tangy flavor and helps create that tender crumb. If you don’t have buttermilk, you can easily make your own by mixing regular milk with a teaspoon of vinegar.
Cocoa Powder: Just a little adds richness and depth. I usually go for unsweetened cocoa powder for a perfect balance.
Cream Cheese: The filling that dreams are made of! This tangy goodness melts to a luscious center. Make sure it’s soft for easy mixing.
Powdered Sugar: Sweeten up that cream cheese filling. It’s the perfect touch to give it a delightful sweetness.
Vanilla Extract: Just a splash elevates the flavor to a whole new level! I always opt for pure vanilla extract if I have it on hand.
Is Red Velvet Lava Cupcakes Good for You?
Let’s be honest; these cupcakes are more of a treat than a health food! But they do have some redeeming qualities. For example, the use of buttermilk and the absence of ‘guilty’ additives keep things somewhat wholesome.
Buttermilk: This cultured dairy product is not only lower in fat than regular milk, but it also contains probiotics that are good for gut health.
Cocoa Powder: This isn’t just there for flavor; it also has antioxidants that can help reduce inflammation. So, you could say these cupcakes have a tiny bit of nutrition hiding in all that sweetness!
Of course, moderation is key. Indulging every once in a while is perfectly fine, but I wouldn’t recommend having these for breakfast—unless it’s your birthday, of course!
Ingredients for Red Velvet Lava Cupcakes
– 1 box Red Velvet Cake Mix (I love Duncan Hines!)
– 2 large eggs
– 1/2 cup vegetable oil
– 1 cup buttermilk
– 1/4 cup unsweetened cocoa powder
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
This recipe yields about 12 cupcakes, the perfect amount for sharing (or not, no judgment here!).
How to Make Red Velvet Lava Cupcakes?
1. **Preheat your oven:** Set it to 350°F (175°C). Grab your cupcake pan and line it with cupcake liners. (Pro tip: If you’re using a non-stick pan, no liners are needed, but they make cleanup easier!)
2. **Mix the cake batter:** In a large mixing bowl, combine the red velvet cake mix, eggs, oil, and buttermilk. Beat it on medium speed for about 2 minutes until well combined. The batter will be thick and luscious.
3. **Add cocoa powder:** Gently fold in the unsweetened cocoa powder, making sure it’s fully incorporated into that gorgeous red batter.
4. **Prepare the cream cheese filling:** In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. You want it to be creamy and luscious—no lumps allowed!
5. **Fill the cupcake liners:** Spoon about two-thirds of the red velvet batter into each cupcake liner. Then, add a tablespoon of the cream cheese mixture into the center of each cupcake. Finally, top them off with the remaining red velvet batter, covering the cream cheese completely.
6. **Bake the cupcakes:** Pop them in the oven for about 18-20 minutes, or until a toothpick inserted into the side comes out clean, but remember to keep it out of the cream cheese center!
7. **Cool and serve:** Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely, or simply dig in if you’re feeling adventurous!
Sweet Tips and Fun Variations!
Let’s jazz things up a bit! Here are a few of my favorite variations and tips to make these cupcakes even more delightful:
– **Garnish with a twist:** Once cooled, feel free to drizzle some melted chocolate or top with whipped cream. If you want to get fancy, a sprinkle of crushed nuts can add a nice crunchy texture!
– **Flavor it up:** Add a hint of almond extract to the batter for a unique flavor twist. You won’t regret it!
– **Make ahead:** You can prepare the batter a day in advance. Just keep it covered in the fridge! When you’re ready to bake, let it come to room temperature before popping it in the oven.
I can’t wait for you to give these Red Velvet Lava Cupcakes a try! They’re bound to become a favorite in your household, just like they are in mine. Whether you share them at a gathering or savor them solo, they are sure to bring a smile to your face. Happy baking, and don’t forget to let me know how they turn out!
