How to make it

  • PREHEAT oven to 350º F. Paper-line 18 muffin cups.
  • MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • COMBINE flour, baking soda and salt in small bowl.
  • Combine milk and vinegar in small glass measure.
  • Beat sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes.
  • Carefully beat in melted chocolate and red food coloring.
  • Gradually beat in flour mixture alternately with milk mixture.
  • Spoon into prepared muffin cups, filling 2/3 full.
  • BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean.
  • Cool in pan for 10 minutes; remove to wire racks to cool completely.
  • Frost with Cream Cheese Frosting.
  • Top with sprinkles, if desired.
  • BEAT cream cheese, butter, milk and vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally.
  • Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.
  • TIPS:
  • • You may substitute store bought cream cheese frosting (one 16-oz. container) to save time.
  • • Frosting can be piped on with a pastry bag for a professional look.

Reviews & Comments 3

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    " It was excellent "
    debbie919 ate it and said...
    Definitely on the menu for Valentine's Day...thanks a bunch, they sound awesome!
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    " It was excellent "
    juels ate it and said...
    Absolutely love this one, Midge! Red Velvet cake is one of my favourites! Making it into cupcakes sounds like a super idea!
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    " It was excellent "
    chichimonkeyface ate it and said...
    nice post!
    Was this review helpful? Yes Flag

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