Red Velvet Mocha Macaron Cake

Decadent red velvet cake filled with a whipped cream cheese filling surrounded by a rich chocolate fudge frosting adorned with mocha macarons make this cake an extravagant dessert fit for any special occasion!

Red Velvet Mocha Macaron Cake | JavaCupcake.com

A couple months ago, my friend Rachel of the fashion and lifestyle blog Glitter & Bow asked me to make a cake for her friends birthday.  But, not just any cake… it had to be a very special cake.

Rachel and I discussed several options, but decided on a Red Velvet Mocha Macaron Cake.  Red velvet and cream cheese go perfectly together inside the cake, but to tie in the macarons, we went with a chocolate fudge frosting.

Red Velvet Mocha Macaron Cake | JavaCupcake.com Red Velvet Mocha Macaron Cake | JavaCupcake.com

Deliciously sinful in every bite… or so I was told.

Since the cake was for a party, I couldn’t really cut into it for a photo for this post, so I tried to take a picture of the cake before I frosted it to give you an idea of how the inside looks.

Red Velvet Mocha Macaron Cake | JavaCupcake.com

The birthday girl sweetly emailed me after the party and said the cake was delicious and she was so very thankful I made it for her.  I only wish I could have had a slice of the cake myself!

Happy Baking!

5.0 from 1 reviews
Red Velvet Mocha Macaron Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
Red Velvet Cake
  • 8Tbsp unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • 5 Tbsp unsweetened dark chocolate cocoa powder
  • 4 Tbsp liquid red food coloring mixed with 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2¼ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp distilled white vinegar
Whipped Cream Cheese Filling
  • 4oz cream cheese, room temperature
  • ½ cup granulated sugar
  • pinch of salt
  • ½ tsp vanilla
  • ¾ cup heavy whipping cream
Chocolate Fudge Frosting
  • 12Tbsp unsalted butter, room temperature
  • 1lb package plus 1 cup powdered sugar
  • ⅓ cup dark chocolate cocoa powder
  • 1 tsp vanilla
  • ⅛ tsp salt
  • ½ cup heavy cream
  • 4oz semi-sweet bakers chocolate
Mocha Macarons
Instructions
Red Velvet Cake
  1. Preheat oven to 350 F degrees. Grease & flour 2 9-in round cake pans.
  2. In the bowl of a stand mixer, cream together the butter and sugar for 3 minutes. One at a time, add the eggs and mix well after each addition. Cream again for 1 more minute.
  3. In a small bowl, combine the cocoa powder, water, vanilla and red liquid coloring until it has become a thick paste.
  4. Add this mixture to the bowl of the mixer and mix until completely combined. Scrape the bowl down to make sure all the batter has been colored red.
  5. Combine the flour and salt together in a bowl. Add half the buttermilk to the batter and mix until combined, the mixture will look grainy and curdled. Add half the flour and mix until combined. Repeat this with the remaining buttermilk and flour.
  6. Add the baking soda and vinegar and beat for 2 minutes or until the mixture is completely smooth and uniform.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  9. Wrap the cake layers in plastic and freeze until firm or ready to use.
Whipped Cream Cheese Filling
  1. In the bowl of your stand mixer, whip the cream cheese until light and fluffy. Add sugar, salt and vanilla and continue whipping until incorporated.
  2. With the mixer on medium speed, slowly add the whipping cream and whip until incorporated. Turn the mixer to high speed and whip until light, fluffy and smooth.
  3. Chill for at least an hour or until ready to use.
Chocolate Fudge Frosting
  1. Using a double boiler, gently melt the chocolate. Set aside to slightly cool.
  2. In the bowl of a stand mixer with the paddle attachment, beat the butter until smooth. While beating, sift together the cocoa powder and powdered sugar.
  3. Pour the cooled, melted chocolate into the butter and mix until incorporated.
  4. One cup at a time, add the powdered sugar and cocoa to the butter beating well after each addition.
  5. Mix in the vanilla and salt.
  6. Slowly pour in the heavy cream and beat the frosting on high speed until smooth and fluffy, about 3-4 minutes.
Mocha Macarons
  1. Use THIS RECIPE to make the macarons and filling. Instead of making mini macarons like the recipe, use a 1½in circle template to make your macarons.
Assembly
  1. Place one cake layer on a cake plate or stand, flat side down. Spread whipped cream cheese filling evenly over the top of the cake leaving a ½in border of unfrosted cake on the edges. . Gently place the second cake layer, flat side up, on top of the filling and press gently until the filling reaches the edges. Chill cake for 20 minutes to set.
  2. Apply a thin crumb coat of frosting to the entire outside of the cake. Freeze/chill the cake again for 20-30 minutes or until the frosting is firm.
  3. Spread the remaining frosting evenly over the outside of the cake. Use a bench scraper to create a flat surface of frosting on the top of the cake. Use a small spatula to create a textured side/edges of the cake.
  4. Place macarons evenly on the top of the cake along the edges.
  5. Chill cake and macarons until ready to serve. Remove 20 minutes before serving.

Red Hot Velvet Cupcakes

Red velvet cinnamon and chili cupcakes infused with Red Hots syrup topped with Red Hots buttercream make these Red Hot Velvet Cupcakes a spicy, sweet treat perfect for Valentine’s Day… or any day!

Red Hot Velvet Cupcakes | JavaCupcake.com

I haven’t made a cupcake in a while… so I wanted to make something that I had never done before! And since it’s Valentine’s Day, I thought why not make it a themed cupcake… Red Hot Velvet Cupcakes!

Red Hots or Cinnamon Imperials candies are the prefect little spicy red candy to decorate cupcakes or cookies with but often times are used only at Christmas.  I know I’ve used them for years to decorate our holiday cookies with.  But since they’re red in color, I knew they’d be a great addition to any Valentine dessert!

Red Hot Velvet Cupcakes | JavaCupcake.com

I didn’t just want to toss the candies into the batter and call it good… I wanted really get the spicy flavor of the candies into the cake.  So, I made a simple syrup out of the cinnamon candies and drizzled it over the cupcakes.  This way the spicy flavor would soak into the cupcake and would be a prominent flavor! I also used that same syrup in the buttercream frosting and added a bit of chili powder for more of a spicy kick!

Red Hot Velvet Cupcakes | JavaCupcake.com

These are some seriously unique cupcakes.  And they definitely aren’t for the faint of heart… they’ve got a kick with all the chili powder and cinnamon red hots in them!

If you’re looking for something unique and different, then these are the cupcakes for you.  Flavor wise, they truly are one of the most different cupcakes I’ve ever made.  They aren’t really chocolate… they aren’t really red velvet… they pack a punch of spice and there’s this syrup glaze on top that leaves your mouth going WOOOAAAAAH!

Happy Valentine’s Day!

Enjoy!

Red Hot Velvet Cupcakes | JavaCupcake.com

Red Hot Velvet Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 18 cupcakes
Ingredients
Red Hot Velvet Cupcakes
  • 2½ cups all-purpose flour
  • 1 Tbsp dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp chili powder
  • 1 tsp cinnamon
  • 1½ cups sugar
  • 1½ cups vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 oz liquid red food coloring
  • 1 cup milk + 2 tsp vinegar (let sit for 5 minutes before using)
Red Hot Syrup
  • 1 cup cinnamon imperials or Red Hots candies
  • ½ cup water
Red Hot Buttercream
  • 1 cup unsalted butter, room temperature
  • 2lbs powdered sugar, sifted
  • ¼ cup Red Hots syrup
  • ¼ tsp chili powder
  • ¼ cup - ½ cup Heavy Cream
  • pinch of salt
Instructions
Red Hot Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, chili powder and cinnamon.
  3. In a medium bowl, whisk together the sugar and vegetable oil.
  4. One at a time, add the eggs and whisk together until smooth.
  5. In a small bowl, combine the vanilla extract, red food coloring and cocoa powder until it makes a paste. Add this to the batter and whisk until completely combined.
  6. Mix in the milk and whisk until incorporated.
  7. Make a well in the center of the flour mixture and pour in the wet. Using a spoon or rubber spatula, fold/stir gently until no more flour is visible, but not completely mixed. Do not overmix!
  8. Fill cupcake liners ⅔ full with batter.
  9. Bake for 17-19 minutes or until a toothpick comes out clean. Cool in the pans for 2 minutes before removing to a wire rack to cool completely.
Red Hot Syrup
  1. In a small sauce pan, bring the water and candies to a boil, stirring constantly until all the candies have dissolved.
  2. Reduce to low-medium heat and simmer until the syrup has reduced and is thick.
Red Hot Buttercream
  1. In the bowl of your stand mixer, cream butter until smooth.
  2. Add half the powdered sugar and mix on high until smooth.
  3. Add the chili powder, salt, and Red Hots syrup and beat until incorporated.
  4. Add the remaining powdered sugar and mix on high until smooth.
  5. Start with ¼ cup of heavy cream and mix until combined. Add up to ¼ cup (or more) until you reach your desired consistency.
  6. Beat buttercream on high for 2 minutes.
Assembly
  1. After cupcakes have cooled, pokes several holes in the top of each cupcake with a toothpick.
  2. Spoon over a few teaspoons of Red Hots syrup on the top of each cupcake allowing the syrup to soak into the cake and holes.
  3. Pipe swirls of frosting onto each cupcake.
  4. Top with a Red Hots candy.

Red Velvet Nutella Cupcakes

Moist red velvet cake piled high with rich and creamy Nutella buttercream make these Red Velvet Nutella Cupcakes!

Red Velvet Cupcakes with Nutella Buttercream by JavaCupcake.com

This week is an interesting one in my house because I have a house guest.  We’re hosting a recently-turned-20-year-old college student who is traveling Europe for the summer between his two semesters of NYU in Paris and Prague.  Jack is the son of a friend of mine from college.  A growing boy.  A boy with a bottomless pit of a stomach.

I have a teenage girl, a baby and a soldier who watches his diet.  Jack has given me a bit of Culture. Shock.

Jack

Jack in Dublin, Ireland… enjoying some cake!

Jack is 6’3″ and about a buck twenty… wet.  And he can eat!  The first night he was here we went out for ice cream and he put away a double scoop on a cone and then a 3 scoop sundae of ice cream.   Yeah – I don’t know where he puts it all.   And I’m totally jealous.  haha

I promised his Mom I would bake for him while he’s here.  Of course.  hehe He requested red velvet… but since I had just made red velvet cupcakes I asked him for another flavor.  Chocolate he says.

Hmmmm…

What could I possibly do different with red velvet or chocolate?

OH! Jack loves Nutella too!

Done!  Red Velvet Nutella Cupcakes is what I’ll make!  Moist red velvet cake topped with a rich Nutella buttercream.  YES!

Polka Dot Liners from Sweets and Treats Boutique

To make these cupcakes extra special, I used my brand-new not-even-on-the-market-yet grease proof liners from Sweets & Treats Boutique!  Only myself and one other blogger have these polka dot liners!   So a big thanks to Shannon for letting me have an exclusive first look at these sweet liners!

Don’t you just love the red velvet cupcakes in the Sweets & Treats Boutique liners?  Polka dots just make everything more fun!

Shannon sent me the polka dot liners in 4 c0lors – black, red, green and blue.  And I can’t wait for them to be available in a rainbow of colors! LOVE them!

Enjoy!

Red Velvet Cupcakes with Nutella Buttercream by JavaCupcake.com

Red Velvet Nutella Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Red Velvet Cupcakes
  • 2½ cups flour
  • 2 Tbsp dark chocolate cocoa powder (I used HERSHEYS)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ cups sugar
  • 1½ cups vegetable oil
  • 2 large eggs
  • 1 cup milk mixed with 2 tsp white vinegar - let stand for 5 minutes before using
  • 1 tsp vanilla extract
  • 2 Tbsp liquid red food coloring
Nutella Buttercream
  • ½ cup unsalted butter, room temperature
  • 1 13oz jar of Nutella
  • 1lb powdered sugar
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • 2 Tbsp milk
Instructions
  1. Preheat oven to 350 F degrees. Line cupcake pan with polka dot liners from Sweets & Treats Boutique .
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. In a medium bowl, whisk together the sugar and oil. Mix in the eggs one at a time. Add the milk/vinegar, food coloring and vanilla and whisk to combine.
  4. Make a well in the flour mixture and pour in the wet. Using a whisk, stir until combined and there are no more lumps of flour... about 10 strokes.
  5. Fill each liner at least ⅔ full with batter.
  6. Bake for 17-19 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutella Buttercream
  1. In the bowl of your stand mixer, cream together the butter and Nutella.
  2. Add the sugar and mix on high until incorporated.
  3. Add the vanilla, salt and milk and beat for 3-4 minutes on high.
Assembly
  1. Using a Wilton 1M tip, pipe swirls of frosting onto each cupcake.
  2. Top with a chocolate chip.

To make it easier for you to make these cupcakes, here are some of what I used…

Sprinkles Will Fly: Cherry Red Velvet Cupcakes

 

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.comIt’s time to celebrate the 4th of July! The Independence of the USA – a great American holiday! And what better way to celebrate than with cupcakes! I’m super excited to be a part of another Blog Party featuring so many delicious cupcakes wrapped in Bella Cupcake Couture!

23 blogs created 23 different cupcakes all dressed in patriotic cupcake wrappers from Bella Cupcake Couture… all with one purpose… to INSPIRE YOU to create these at home for your friends and family on the 4th of July!  We wanted to show you how easy it is to make a delicious cupcake and make it beautiful for your party too!

Make sure to check out all the other blogs to see their creations!  There are some seriously yummy looking cupcakes here!

Sprinkles will Fly: A Cupcake Couture Blog Party!An American Cupcake in London
Bella Cupcake Couture
Chronicles of a Foodie
Creative Food
Cupcake Project
Cupcakes Take the Cake
Diary of a Mad Hausfrau
Haniela’s
Hoosier Homemade
Hungry Happenings
In Katrina’s Kitchen
Inside BruCrew Life
Java Cupcake
Kitchen Fun with My 3 Sons
Love From the Oven
Make Bake Celebrate
Not Just a Mommy
Not Your Mommas Cookie
Pint Sized Baker
Sugar Swings! Serve Some
The Baking Cup
The Decorated Cookie

 

The cupcakes I created for this party were Cherry Red Velvet Cupcakes!  Yum!  Rich red velvet cake filled with cherry pie filling and topped with a coconut cream cheese frosting.  The red cake and white frosting paired with the blue and white wrappers from Bella Cupcake Couture make the perfect patriotic treat!

Since these will be served at a backyard BBQ, I wanted to keep the setup super simple.  I displayed the cupcakes on a glass plate and used a two tier stand to set the plates on. I wanted the backdrop of the cupcakes to be the green grass, the yard, the blue sky and the party.  Very informal, but still super pretty.

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.com

Cherry Red Velvet Cupcakes
 
Prep time
Cook time
 
Serves: 2 dozen cookies
Ingredients
Cherry Red Velvet Cupcakes
  • ½ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs
  • ¼ cup cocoa powder
  • 6 Tbsp red liquid food coloring (about one small bottle)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2½ cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp white vinegar
  • 2 12oz cans Lucky Leaf Cherry Pie Filling
Coconut Cream Cheese Frosting
  • 1 8oz package of cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • upto ¼ cup coconut milk
  • 2 tsp coconut extract
  • fresh cherries, for garnish
  • red & blue sugar crystals, for garnish
  • Bella Cupcake Couture cupcake wrappers
Instructions
Cherry Red Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. Add the eggs, one at a time, and mix until incorporated after each egg.
  4. In a small bowl, combine the red food coloring, cocoa powder and vanilla extract until it turns into a paste.
  5. Add this paste to the butter and eggs and mix until combined.
  6. Add the flour and buttermilk, alternating. Begin and end with the flour. Mix only until just combined.
  7. Mix in the vinegar. Do not over mix the batter!
  8. Scoop batter ⅔ full into the prepared liners.
  9. Bake 17-19 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for about 5 minutes before removing to a wire rack to cool completely.
Coconut Cream Cheese Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese for about 2 minutes.
  2. Add the powdered sugar one cup at a time and mix until smooth after each addition.
  3. Mix in the coconut extract.
  4. One tablespoon at a time, add the coconut milk. Mix after each addition. You may or may not need all the milk. Add only enough until you reach your desired consistency. Once you reach that consistency, mix for 1 minute.
  5. Allow frosting to rest for a few minutes before frosting cupcakes.
Assembly
  1. Core out the center of each cupcake using an apple corer.
  2. Fill each cupcake with the cherry pie filling.
  3. Using the Wilton 1M closed star tip, frosting swirls of frosting onto each cupcake.
  4. Sprinkle the tops of the frosting with red & blue sugar crystals.
  5. Place a fresh cherry, stem included, on top.
  6. Before serving, place each cupcake in a Bella Cupcake Couture cupcake wrapper.
Notes
Do not overfill the cupcake liners with batter. These cupcakes puff up with big domes if you put less, rather than more, batter into each cup.

And… for one of our readers we have a super fun prize pack for one of you to win! Over $325 in cupcake products to help you create the perfect 4th of July cupcake! Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!

Sprinkles Will Fly Prize Pack

 

Bella Cupcake Couture

The Smart Baker

India Tree

Lucks Food Decorating Company

Pretty Party Details

 

 

 

 

 

 

To enter to WIN this Prize Pack, simply fill out the entry form below.

Contest opens 25June13 at 0700 PST and closes 1Jul13 at 2359 PST. One winner will be chosen and announced within 48 hours of the contest ending. Winner will be contacted via email by betsy@javacupcake.com and will have 48 hours to claim their prize. If they do not respond within 48 hours, another winner will be chosen.

This contest is open to residents worldwide.


a Rafflecopter giveaway

Red Velvet Valentine Brownie Bites

Red Velvet Valentine Brownie Bites by JavaCupcake.com

Next week is one of the most popular holidays of the year… Valentine’s Day!  And I wanted to create something super special to celebrate the day!  Red Velvet Valentine Brownie Bites is what I made for you!

Two years ago for Valentine’s Day, I made chocolate cupcakes filled with cream and topped with a chocolate ganache and buttercream.  Last year I made (I was about to have a baby and was nesting!) Dark Chocolate Raspberry Hug Cookies, Sweetheart Sugar Cookie Bars,  Baked Sour Cream Donuts,  and Frosted Sugar Cookies!  This year needed to be different.

Red Velvet.  Yes… but I’ve done Red Velvet cupcakes and brownies before, so I knew I had to mix things up a bit with this recipe.  For the brownie, I adapted a recipe from How Sweet It Is  and baked them in a larger pan so they’d be a bit thinner.  I cut them into heart shapes, and piped white chocolate cream cheese frosting between two hearts to create a sandwich.

These are DEFINITELY a winner!  The chocolate is subtle in the brownie but the white chocolate is explosive in the frosting… put the two together and you’ve got YUM!

Enjoy!

Red Velvet Valentine Brownie Bites by JavaCupcake.com

 

Red Velvet Valentine Brownie Bites
 
Cook time
Total time
 
Serves: 24 brownie bites
Ingredients
Red Velvet Brownies
  • 3 Tbsp dark chocolate cocoa powder
  • 1 tsp Wilton Christmas Red food coloring Gel
  • 2 tsp vanilla, divided
  • ½ cup unsalted butter, room temperature
  • 1½ cup sugar
  • 2 eggs
  • 1¼ cups flour
  • ¼ tsp salt
White Chocolate Cream Cheese Frosting
  • ½ cup unsalted butter, room temperature
  • 2oz cream cheese, room temperature
  • ⅔ cup white chocoalte chips, melted
  • 2½ cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp milk
  • ⅛ tsp salt
Instructions
Red Velvet Brownies
  1. Preheat oven to 350 F degrees. Line a 9x13 cake pan with parchment paper that hangs over the edges and grease with butter or shortening. Flour lightly.
  2. In a small bowl, combine cocoa powder, red food coloring, and 1 tsp vanilla to create a paste.
  3. Using your stand mixer, cream butter and sugar until fluffy.
  4. One at a time, add the eggs and vanilla and mix until incorporated.
  5. Add the cocoa paste and mix until combined thoroughly. At this point, you can add more coloring if the batter is not red enough for your taste.
  6. Add flour and salt and mixuntil just combined.
  7. Spread batter evenly into prepared pan. Ensure batter is level and flat, especially on the sides. Since there is no leavening in this recipe, the brownies won't rise very much.
  8. Bake 23-25 minutes.
  9. Let brownies cool in the pan for 5 minutes before removing to a wire rack to cool completely. Use the parchment paper to lift the brownies from the pan.
  10. Using a small heart shaped cookie cutter, cut brownies into heart shapes.
White Chocolate Cream Cheese Frosting
  1. Using your stand mixer, cream together the butter and cream cheese until smooth - about 2-3 minutes.
  2. Add the melted white chocolate and mix until incorporated.
  3. Add the powdered sugar, vanilla, milk and salt and mix on medium-low until smooth.
  4. Beat 2-3 minutes on high until light and fluffy.
Assembly
  1. Using a small star tip (like Wilton 1M), pipe frosting onto the top of one heart. Make sure to pipe to the edges of the heart.
  2. Place another heart, face up, on top of the frosting and gently press down.
  3. Sprinkle with powdered sugar to garnish.

Happy Valentine’s Day! Red Velvet Love Cupcakes

I had a little bit of extra Red Velvet batter when I made an order for mini’s recently,  so I decided to dress up a full size cupcakes for Valentine’s Day.

First, I used my favorite red and white liners from Sutton Gourmet Paper that owner Kellie sent me.  Seriously, these make any red and white cupcake so much more beautiful.  They hold their color so well… I just love them!

Second, I filled those awesome liners with my recipe for Red Velvet cake… which, I think I’ve pretty much perfected.

Third, I topped them with a simple cream cheese and vanilla bean frosting.

Finally, I added the cutest red heart sprinkles… making these the perfect Valentine treat!

Here’s to wishing all of my fantastic readers a very

HAPPY VALENTINE’S DAY! 

Please know how much I love each and every one of you and truly am thankful for your love and support over the years!

5 from 1 reviews
Cream Cheese & Vanilla Bean Frosting
 
Prep time
Total time
 
Serves: Enough to frost 12+ cupcakes
Ingredients
  • ½ cup unsalted butter, room temperature
  • 2oz cream cheese, room temperature
  • the seeds from one Madagascar vanilla bean
  • 1 tsp vanilla extract
  • 1lb powdered sugar
  • ¼ cup Madagascar vanilla bean cream (recipe for this cream can be found here)
  • pinch of salt
Instructions
  1. Cream together the cream cheese and butter until smooth.
  2. Mix in the vanilla bean seeds and vanilla extract. Scrape the sides of the bowl.
  3. Mix in the powered sugar and salt.
  4. Add enough of the cream until you get the consistency you desire and mix until incorporated. Scrape the sides of the bowl.
  5. Beat on high for 4-5 minutes.
  6. Pipe swirls on you the cupcake and top with red hearts.

ChocolateLove Bloghop: Red Velvet Cheesecake Chocolate Brownies

Does anyone notice a theme lately?  Pink! Red!  Love!  YES! It’s definitely that time of year where all I want to bake and create are love themed and colored goodies!

Today… it’s Red Velvet, Cream Cheese & Chocolate Brownies.  Now, you may have noticed that I don’t make many red velvet things… I’m not really a huge fan.  I don’t always have red food dye on hand and I’m not a huge fan of cream cheese.  Call it pregnancy hormones and cravings… but for the first time in my life, I’ve been wanting to use cream cheese in every dessert I make.

The recipe is pretty simple… there are a few steps, but it really didn’t take much time at all to put together!

I made these especially for the #ChocolateLove BlogHop that I’m apart of!  So make sure you visit the BlogHop Co-Hosts listed at the bottom of this post and add your favorite CHOCOLATE recipe to the list!

ENJOY!

Red Velvet Cheesecake Brownies
Makes 12-16 brownies

Brownie Batter:
9 tbsp unsalted butter
7oz 70% dark chocolate

3 eggs
1 cup sugar
1 tsp vanilla

2 tbsp cocoa powder
1 tbsp red food coloring gel/dye

3/4 cup + 2 tbsp flour
1/4 tsp salt

Cheesecake Batter:
12oz cream cheese, room temperature
2 egg yolks
1/2 cup sugar
1 1/2 tsp vanilla

  1. Preheat oven to 350 F degrees.  Line 9×13 glass pan with parchment paper and spray lightly with cooking spray (or grease/flour pan – I prefer parchment paper, makes the brownies easier to pull out at the end).
  2. In a double boiler, melt the butter and chocolate together.  Stir often.  Set aside to cool slightly when melted.
  3. While that’s melting, in a small bowl, whisk together the flour and salt and set aside.
  4. In an even smaller bowl, with a fork, stir together the cocoa powder and food coloring until it becomes a paste and set aside.
  5. While the chocolate/butter is cooling, in the bowl of a stand mixer, beat together the eggs, sugar and vanilla until smooth.
  6. SLOWLY pour in the slightly cooled chocolate.  Start with a little bit at a time, you don’t want to add it all too much, too hot and cook the eggs.
  7. Add the cocoa powder/food coloring.  Scrape the sides of the bowl and beat until your batter turns a dark red color.  If you want, you can add more red coloring at this time.  Make sure the food color is very well incorporated before you move on.
  8. Slowly add the flour and mix until smooth.  Don’t beat too much… just enough until all the clumps are out and the batter is smooth.
  9. Remove 1/2 cup of batter and set aside.
  10. In a clean bowl for the stand mixer, mix together the cream cheese, egg yolks, sugar and vanilla on high speed until whipped and smooth.

  11. Spread brownie batter in the bottom of the pan, making sure to get it into the edges and corners.

  12. Dollop the cream cheese mixture on top of the brownie mixture.  Using an offset spatula, gently spread to cover the brownie mixture.

  13. Drizzle remaining brownie mixture on top of the cream cheese.  Using your offset spatula, swirl the three layers together.  NOTE:  Don’t swirl too much!  You want a lot of the white cream cheese to show through!
  14. Bake for 20 minutes, rotate pan, and cover with foil.  Bake another 20-25 minutes or until a toothpick comes out with crumbs, not wet batter.
  15. Allow to cool completely in pan before removing to cut into squares.

Recipe adapted from An American Cupcake in London

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Red Velvet Cupcakes

Red Velvet… I have been scared to attempt you.   So scared.  Your flavor, texture and color are so unique… when you’re done wrong… everyone knows.  But, I can proudly say that as of today, Red Velvet… I HAVE MASTERED YOU and YOU SCARE ME NO MORE! [Read more…]