Valentines day is next week, so I have been whipping up lots of moist, sensual, deep red cake. My red velvet is on point! I promise. I fill these cupcakes with a semi-sweet chocolate ganache, and top them off with cream cheese frosting. I made these for a fire fighter I was dating once. He devoured all 2 dozen. They got him so hot and bothered he had to stop dating me. That was a test. A real man should be able to handle your cake, ladies. Remember that.
Watch me bake these Heart Throbs on my YouTube channel!
Heart Throb (Red Velvet) Cupcakes
Cake
2 ½ cups cake flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 eggs
2 tablespoons red food coloring
1 ½ teaspoons apple cider vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 2 muffin tins with sexy, sassy liners ( I used leopard print). Combine the dry ingredients in a medium bowl. In a bowl fitted to an electric mixer with a whisk attachment combine the wet ingredients. Slowly add the dry to the wet until combined. Pour into your cupcake tins and bake for 15-20 minutes. Cool to room temp. Cut the centers out so they can be filled with chocolate love sauce.
Ganache
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
Heat the heavy cream in a saucepan. Just before it boils remove from heat and pour over chocolate that is in a separate bowl. Once the cream melts the chocolate stir in to combine. Add the butter. Allow to cool.
Place the ganache into a piping bag (or spoon it if you can keep it clean) and fill the centers of your cakes to the top.
Cream Cheese Frosting
8 oz cream cheese
5 tablespoons butter
4 cups powdered sugar
1 teaspoons vanilla extract
1-2 tablespoons whipping cream
Beat the cream cheese and butter in an electric mixer fitted with a paddle attachment. Add the vanilla. Add the powdered sugar 2 cups at a time alternating with one tablespoon of heavy cream.
Place the frosting into a piping bag fitted with a wide, round tip (or any you prefer) and squeeze a swirl out around your cakes, coming to a point when you are finished.
Sprinkle with chocolate jimmies, leave them plain, or get creative.
Enjoy these little babies, and please share what you think!
