Description
Indulge in these decadent Red Velvet Lava Cupcakes featuring a rich chocolate ganache center that oozes out with every bite. Topped with a smooth and creamy cream cheese frosting, these cupcakes combine classic red velvet flavors with a luscious molten chocolate surprise, perfect for special occasions or a delightful treat.
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 teaspoon vanilla extract
Instructions
- Prepare Chocolate Ganache: Combine bittersweet or dark chocolate with heavy cream in a microwave-safe bowl. Heat the mixture in 15-second intervals, stirring after each until completely melted and smooth. Cover the bowl with plastic wrap and refrigerate until the ganache firms up, about 1 hour.
- Portion Ganache: Once chilled, remove the ganache from the refrigerator and use a small cookie scoop to form 1 Tablespoon balls. Place these on a tray and freeze until firm, about 30 minutes.
- Preheat Oven and Prep Pan: Heat the oven to 350℉ (177℃) and line a muffin tin with paper liners. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, sifted cocoa powder, baking powder, and baking soda. Set aside.
- Beat Butter and Sugar: Using an electric mixer, beat the unsalted butter, granulated sugar, and salt for 2-3 minutes until the mixture becomes light and fluffy. Then beat in red food coloring.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract, beating until the mixture is light and fluffy, about 1-2 minutes.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in distilled vinegar until just combined.
- Fill Cupcake Liners: Use a large 3 Tablespoon cookie scoop to portion batter evenly into the prepared muffin tin. Insert one frozen ganache ball into the center of each cupcake, pressing it gently down into the batter.
- Bake Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted near the edge (not into the ganache) comes out clean. Remove from oven and allow cupcakes to cool completely.
- Make Frosting: In a mixing bowl fitted with a whisk attachment, whip the cold heavy cream to stiff peaks. Gradually whisk in cream cheese cubes one at a time until smooth. Add salt and sifted powdered sugar and continue whisking until the mixture is smooth and creamy. Stir in vanilla extract.
- Decorate Cupcakes: Pipe the cream cheese frosting generously onto the cooled cupcakes. Decorate as desired and serve.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results except for heavy cream which should remain cold for frosting.
- Do not overbake cupcakes; the molten ganache center should remain gooey.
- Frost cupcakes only after they have fully cooled to prevent melting the frosting.
- The ganache balls can be made ahead and stored in the freezer for ease of assembly on baking day.
- Use sifted powders to avoid lumps in the batter and frosting.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
