Red Velvet Cupcakes1 cup milk chocolate pieces 1/4 cup heavy cream 1/4 cup plus 1 Tablespoon butter 1 egg 1 cup all-purpose flour 2 teaspoons unsweetened cocoa powder 3/4 cup sugar 2 teaspoons red food coloring 1/2 teaspoon vanilla 1/2 cup buttermilk 1/2 teaspoon baking soda 1/2 teaspoon white vinegar
For filling, in small saucepan combine chocolate pieces, cream and 1 Tablespoon butter. Stir over low heat until chocolate is melted. Transfer to small bowl; cool for 15 minutes, stirring occasionally. Cover and freeze about one hour, until fudge-like consistency. Divide into 12 portions and working quickly with hands, roll each portion into a ball. Place in freezer. Preheat oven to 375 degrees F. Line a muffin pan with 12 paper bake cups. In a small bowl stir together flour, cocoa powder and 1/4 teaspoon salt; set aside. In a medium mixing bowl beat the 1/4 cup softened butter with mixer on medium to high for 30 seconds. Gradually add sugar; beat on medium until combined. Beat on medium 2 minutes more, scraping side of bowl occasionally. Beat in egg, food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low until combined. In a small bowl combine baking soda and vinegar; stir into batter. Divide half of the batter among the cups. Place a ball of filling on batter in center of each cup and spoon remaining batter into cups. Bake 15-18 minutes or until tops spring back when lightly touched. Remove and cool 10 minutes. Serve warm or cool completely and top with cream cheese frosting. Makes 12 cupcakes.
Cream Cheese Frosting8 ounces cream cheese, room temperature 8 Tablespoons (1 stick) unsalted butter, cut into pieces and room temperature. 1 cup confectionerís sugar 1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter and continue beating until smooth and well blended. Sift in confectionerís sugar and continue beating until smooth. Add vanilla and stir to combine. Yields about 2 cups.