Red Velvet Cupcakes

November 12, 2016 By: Comments
Tagged: Red Velvet Cake Red Velvet Cake. Flour Flour. Christmas Desserts Christmas Desserts. Cakes Cakes. Chocolate Chocolate. Vegetarian Vegetarian. Desserts Desserts. Red Velvet Ready Red Velvet Ready. Valentine's Day Valentine's Day. Cakes Cakes. Comfort Foods Comfort Foods. Cream Cheese Cream Cheese. Christmas Christmas. Butter Butter. Cupcake Cupcake. Christmas Christmas. Red Velvet Cake Red Velvet Cake. Milk Milk. Eggs Eggs. Desserts Desserts. Valentine's Day Desserts Valentine's Day Desserts. Sugar Sugar. Christmas Christmas. Valentine's Day Valentine's Day.
45 minutes
42 minutes
This interpretation to the classic Southern chocolate cake is a stunner, with a sweet brown sugar and pecan filling contrasting the mildly sweetened red velvet base and the creamy cream cheese frosting. Topped with nutty toasted coconut, this dessert is sure to impress even the most critical of guests. This recipe can be made using standard sized cupcake pans. This recipe will yield 18 ½ cup cupcakes.


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  1. Preheat oven to 350 degrees Fahrenheit. Prepare the jumbo cupcake pans by greasing them with nonstick baking spray and placing a cupcake liner in each of the cavities. Set aside.
  2. Prepare the praline frosting: In a saucepan, add the condensed milk, the heavy cream, 1 cup granulated sugar, ¾ cup of the butter, the egg yolks, 1 ½ teaspoons of the vanilla, 7 ounces of the coconut and the pecans. Cook on medium heat for 12 minutes until thickened, stirring consistently. Allow to fully cool.
  3. In a mixing bowl, combine the remaining granulated sugar with the vegetable oil.
  4. Mix in the buttermilk and eggs.
  5. In a separate bowl, combine to food coloring, vinegar and water. Add the mixture to the batter and combine.
  6. Whisk in the flour, cocoa, baking soda and salt until combined. Avoid over-mixing. Fill the cupcake liners ¾ full and bake for 20- 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely.
  7. Pour the remaining coconut into a pan in a single layer. Toast the coconut in the oven, stirring the shreds every five minutes. Remove from oven when most of the shreds have a light brown color and a nutty smell. Let cool completely.
  8. Using a small knife or a melon baller, cut a small divot into the top of the cupcakes.
  9. Place a heaping tablespoon of the praline filling on each of the cupcake. Using an offset spatula or a butter knife, push the filling into the divot and spread the excess across the top of each of the cupcake.
  10. Using a stand mixer, whisk the one pound of butter and the cream cheese until smooth. Add the vanilla extract. On a slow speed, gradually add the confectioner’s sugar and whisk until the frosting is white and fluffy.
  11. Place the frosting into a piping bag and pipe a rosette on top of the praline. Sprinkle the toasted coconut on top of the frosting and allow the frosting to set for at least 15 minutes in a cool location before serving.