Red Velvet Lava Cupcakes

A red velvet cupcake with cream cheese frosting and red velvet crumbs sits on a white plate, its wrapper peeled back. A bite reveals a gooey, molten chocolate center. A red "love" topper adds a festive touch, while surrounding cupcakes and heart-shaped sprinkles complete the Valentine's Day theme.

Red Velvet Lava Cupcakes

These Red Velvet Lava Cupcakes are rich, moist, and hiding a molten chocolate surprise inside! Made with a classic red velvet batter, a foolproof ganache center, and topped with silky cream cheese frosting, they’re the perfect treat for Valentine’s Day, special occasions, or just because. Easy to make and guaranteed to impress!

Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 25

Refrigeration/Freezing Time: 1 30

Total Time: 2 30

Servings: cupcakes

Calories: 670kcal

Ingredients

Chocolate Ganache

6 Tablespoons bittersweet or dark chocolate
6 Tablespoons heavy cream

Cupcakes

1½ cups cake flour
4½ Tablespoons natural cocoa powder sifted
1 teaspoon baking powder
⅓ teaspoon baking soda
6½ Tablespoons unsalted butter room temperature
¾ cup granulated sugar
⅓ teaspoon salt
⅔ teaspoon red food coloring
1 large egg room temperature
¾ teaspoon vanilla extract
⅞ cup buttermilk room temperature
2 teaspoons distilled vinegar

Frosting

1 cup heavy cream cold
8 ounces cream cheese cut into 1-inch cubes
⅛ teaspoon salt
2 cups powdered sugar sifted
1 teaspoons vanilla extract

Instructions

Chocolate Ganache

Combine chocolate and cream in a microwave-safe bowl.
Heat in 15 second intervals, stirring after each, until melted and smooth.
Cover with plastic wrap.
Refrigerate until firm, about 1 hour.
Remove from refrigerator and use a small cookie scoop to portion ganache into 1 Tablespoon balls.
Freeze until firm, about 30 minutes.

Cupcakes

Heat oven to 350℉/177℃.
Line a muffin tin with paper liners. Set aside.
In a medium bowl, whisk flour, cocoa powder, baking powder, and baking soda together. Set aside.
With an electric mixer, beat butter, sugar, and salt until light and fluffy, about 2-3 minutes.
Beat in food coloring.
Add egg and vanilla.
Beat until light and fluffy, about 1-2 minutes.
Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Stir in vinegar.
Use a large (3 Tablespoon) cookie scoop to portion batter into prepared pan.
Insert 1 plug of frozen ganache in the center of each cupcake, pressing down into the batter.
Bake for 18-20 minutes, or until done.

Frosting

Using an electric mixer fitted with the whisk attachment, whisk cream to stiff peaks.
Whisk in cream cheese, 1 cube at a time.
Add salt and powdered sugar.
Whisk until smooth.
Stir in vanilla.
Pipe frosting onto cooled cupcakes.
Decorate as desired.

Nutrition