Red Velvet Cupcakes with Creamy Chocolate Chip Frosting: A cake mix and a simple dip recipe combo that will make your tastebuds swoon with joy!
Red Velvet Cupcakes with Creamy Chocolate Chip Frosting. ‘Nuff said. Right? In no way shape or form, will I EVER forget about these glorious cupcakes that “happened,” in my kitchen the other day. It was as if a lightbulb literally turned on above my head, the morning I grabbed a red velvet cake mix out of the pantry, and looked in the refrigerator and saw the cookie dough dip that I had made the night before. Get ready for a combo you’ll never forget.
(and guess what… the frosting is raw “eggless,” so if that’s a concern or a no-no, you’re good to roll on these!)
Red Velvet Cupcakes with Creamy Chocolate Chip Frosting
In my kitchen, it all begins with a Red Velvet cake mix. (And breaking out in the 1989 song, “Black Velvet,” because anytime I make red velvet cupcakes, it makes me think of the 80’s tune, as I hand-stir the batter.)
If you’re planning on making these from scratch, rather than a box mix, that’s totally ok! I just like all of the short-cuts that I can utilize. (P.S. I’ve been hand-stirring the batter lately. Wasn’t sure if that makes a difference or not, but the cupcakes turn out so fluffy, and I’m afraid to change it up with a mixer, in case the hand-stirring is the culprit. Any professional bakers in the house? Does this technique matter?)
Chocolate Chip Dip: (AKA, the frosting)
Normally served as a dessert in our house, this chocolate chip dip, is usually alongside a plate of graham crackers, for dipping. But when I saw the bowl of deliciousness, staring me down the other morning, I just KNEW it had to go on top of every one of my red velvet cupcakes.
This “dip,” that I used here, has more of a cream cheese spin, on taste, rather than the standard “cookie dough,” flavor. (But that’s only because I prefer the cream cheese flavor on cupcakes.) If you prefer more of an actual “cookie dough,” flavor, you can get a recipe here, from Lil Luna!
Get the FULL recipe that I used for the chocolate chip dip on these, over on Taste of Home’s website!
Assembly directions and tips:
• If you make the chocolate chip dip ahead of time, you probably stored it in the refrigerator. Yes? If so, your dip is now a little “hard,” in texture. Stick in the microwave for just a few seconds (I only did 15 seconds for a whole batch), to loosen up the texture to allow it to “spread,” easier.
• Making sure to let the cupcakes fully cool before frosting, spoon the dip on to each cupcake, lightly dabbing the top of the frosting, once applied, to give the frosting the “peaks,” I created above.
• Store any leftover cupcakes in the refrigerator, due to the cream cheese in the “frosting.”
Enjoy these crazy little creations. Be sure to pass them out to your neighbors! #1. So you don’t sit and eat them all by yourself. #2. So they’ll love you, and probably mow your lawn this Summer, to say thank you. (Just maybe.)