Red Velvet Cupcakes

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photo by:kraft

We heart cupcakes. Any kind. But moist red velvet topped with cream cheese frosting makes the experience truly special.

time

prep:

15 min

total:

1 hr 10 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) red velvet cake mix

pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup butter or margarine, softened

pkg. (16 oz.) powdered sugar (about 4 cups)

cup thawed COOL WHIP Whipped Topping

oz. BAKER'S White Chocolate, shaved into curls

Make It

step 1

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.

step 2

BEAT cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

step 3

FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Easily Fill Cupcakes with Frosting

Poke hole in top of each cupcake with handle of wooden spoon before filling with frosting.

How to Make Chocolate Curls

Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.

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mzitko

posted:3/7/2011

I made these for a party this weekend and got the "oooh what's in the icing?" comment from everyone. They were a hit. I did chill the frosting first as the heat from my hands holding the pastry bag made it too soft. I chilled after they were decorated too so they held their shape before the party.

kservon

posted:2/27/2011

I used two 9 inch rounds and made a 2-layer cake instead of the cupcakes. There was plenty of frosting to do this with leftovers. The cake was delicous, i've made it twice now with rave reviews! Very easy quick and amazing!

aireka218

posted:2/15/2011

I made this recipe for Valentine's Day dessert for my husband and myself. I didn't have time to pour out the batter in the cupcake pans, so I poured the batter into 3 loaf pans. Once baked and cooled, I used a biscuit cutter to cut out little "mini cakes." I cut those in half and frosted in between the two layers (to mimic a cake).I put a dollop of frosting on top and viola! It looked like a professional restaurant dessert. My husband who doesn't even really like cake said it's the best cake he's ever had.

subd525

posted:2/12/2011

These were delicious! I added vanilla extract to the cake and frosting and used less powdered sugar. My whole family loved them. I will definitely make again.

calidascope

posted:2/10/2011

They were perfect and awesome. Amazing Vaentine treats for anyone. I chilled the frosting prior to filling and poked a hole in the cupcake with the handle of a wooden spoon to make filling easier. Used a large star tip,they looked wonderful and I am not a pro by any means.

a cook

posted:2/8/2011

tasty and easy made. Frosting ingredients should be cut in half as the amount this recipe makes is twice the amount needed for cupcakes.

guendrealyn

posted:2/8/2011

Never tasted a better red velvet cupcake. And the frosting is over the top delicious. Freezes well, too!

toriifan

posted:2/5/2011

I made these for my dad's post Christmas party and they were a huge hit! Everyone thought they were professionally made. Since I am not a skilled baker, I put a quart sized ziplock bag inside a large cup and poured the batter in & then cut the corner off & squeezed the batter into the cupcake liners - it cut down significantly on the mess. I'm making these again for a party in a few weeks.

lavondagm

posted:2/5/2011

This cupcake is delicious, and so very moist!! Will definitely make this again - the chocolate pudding is the secret to the taste, and the filling in the middle is out of this world!

a cook

posted:2/4/2011

SOOOOOOO delicious! I am not a frosting kind of girl but these icing was so yummy and the cupcake was so moist that with only 2-3 bites, the cupcake disappears.