Red Velvet Cupcakes with White Chocolate Filling & Cream Cheese Icing - 4th of July. Stuffed with white chocolate and topped with mascarpone, this red velvet cupcake recipe will take top dollar at the bake sale or disappear first off the While they're perfectly appropriate for Valentine's Day, there's no wrong time to serve these red velvet cupcakes. Chocolate-Stuffed Red Velvet Cupcakes are moist and tender on the outside and oozing with warm, rich chocolate inside. The very moment I saw this recipe in February's Better Homes & Gardens, I ripped the page out of the magazine.

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Classic red velvet cupcakes with cream cheese frosting are always a hit! These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang. These cupcakes are so moist and the cocoa-buttermilk flavor will make you swoon. You can cook Red Velvet Cupcakes with White Chocolate Filling & Cream Cheese Icing - 4th of July using 16 ingredients or pinched. Here is how you achieve that.

Ingredients of Red Velvet Cupcakes with White Chocolate Filling & Cream Cheese Icing - 4th of July

You need of Batter.
You need 2 box of Red Velvet Cake Mix.
Prepare 1/2 dozen of Eggs.
Prepare 2 cup of Water.
You need 2/3 cup of Vegetable Oil.
Provide of Filling.
Prepare 8 oz of White Chocolate.
You need 8 oz of Cream Cheese.
Prepare 1/2 tsp of Vanilla Extract.
Provide 1/2 cup of Milk.
Provide of Icing.
You need 2 can of Whipped Cream Cheese Icing.
Prepare 1 box of Food Coloring.
Provide of Misc..
You need 1 of Decorating Tips.
You need 4 of Disposable Piping Bags.

They're perfect any time of year, but especially at. These are the absolute BEST red velvet cupcakes! A gorgeous red color, moist and fluffy, and topped with a luscious cream cheese frosting. This red velvet cupcake was utterly delicious.

These recipes make in around 30 minutes from initiate to finish, and 9 strides. Get ready to attend these recipes to get you by way of a engaged back-to-school spell!. Here guides how you make that.

Red Velvet Cupcakes with White Chocolate Filling & Cream Cheese Icing - 4th of July steps by step

Preheat oven to temp as instructed on cake mix box..
In a double broiler, combine milk & white chocolate, over medium heat. Stir often until completely melted & smooth. Remove from heat and allow to cool to room temperature..
Beat cream cheese & vanilla together in a separate bowl..
Once chocolate mixture has cooled, slowly stir it into cream cheese mixture. Place mixture into refrigerator to set for 2 hours..
Prepare cake mix according to box.
Pour batter into cupcake/muffin pan. Bake as directed. *Note* Mix states you can make 48 cupcakes but I've never been able to get more that 40-42 out of it..
Remove from oven & allow them to cool COMPLETELY..
After filling has finished setting, remove from refrigerator & scoop into a piping bag & begin filling cupcakes. (If you've never filled a cupcake YouTube will be your bestfriend.).
Mix up your icing colors & decorate!.

The perfect amount of chocolate with a hint of tang from the buttermilk. I definitely plan on making this again! For today's FWF installment, we make my famous red velvet cupcakes and fill them with my shortcut white chocolate filling using pudding. If you try these red velvet cupcakes with buttermilk, I'd love to hear what think of it! Please leave a rating, and let me know your thoughts in the comments I like to use mini chocolate chips, and I toss them in flour to help prevent them from sinking!