Red Velvet Lava Cakes

red velvet lava STS

Red Velvet Lava Cakes

Yield:  4 cakes


8 tbsp (1 stick) unsalted butter

4 ounces white chocolate

1 cup confectioners’ sugar

2 large eggs

2 large egg yolks

1 tbsp red liquid food coloring

2 tbsp natural unsweetened cocoa powder

6 tbsp all-purpose flour

confectioner’s sugar, for dusting

melted dark or semi-sweet chocolate, to decorate (optional)

raspberries or sliced strawberries, for serving

red velvet lava STS2


  1. Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.
  2. Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners’ sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)
  3. Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.
  4. Whisk the cocoa and flour in a  small bowl to combine. Add to the batter and stir until just combined.
  5. Divide the batter evenly among the ramekins. Place the ramekins on a  baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.
  6. Serve the cakes immediately, dusted with confectioners’s sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)

source: spachethespatula



Red Velvet Cupcakes

red velvet cupcake LDP

Red Velvet Cupcakes (with cream cheese surprise inside)

Yield:  2 dozens


1 box red velvet cake mix (prepared as package directs, except substitute milk for water)

1 8 oz. pkg cream cheese (room temperature

⅓ c. sugar

1 egg

1 dash salt

1 c. mini chocolate chips

Cream cheese frosting (optional)

 red velvet cupcake LDP2
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix.
  3. Prepare cake mix as directed on package except substitute milk for water.
  4. Line cupcake pan with liners. This recipe makes about 30 cupcakes.
  5. Fill cupcake liners ½-2/3 full with red velvet cake mix.
  6. Add 1 T. cream cheese filling on top of cake mix.
  7. Bake as package directs for cupcakes. I baked mine 22 minutes.
  8. Let cool in cupcake pan for 5 minutes. Remove to wire rack to finish cooling.
  9. If desired, frost with cream cheese frosting.
  10. Store leftovers in refrigerator.


source:  littledairyontheprairie

Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes2

Mini Red Velvet Cheesecakes

Yields:  22-24 pcs
Prep time: 30 mins
Chilling Time: 1.5 hrs
Baking temp: 350 degrees fahrenheit
Baking time: 8 mins per batch


Red Velvet Cookie Layer

1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (measured correctly)

1/4 cup (32g) unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature.

3/4 cup (150g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

1 egg, at room temperature1

1 Tablespoon (15ml) milk

2 teaspoons vanilla extract

1 Tablespoon red food coloring (liquid or gel)

Cheesecake Layer

12 ounces (336g) full-fat cream cheese, softened to room temperature

2 Tablespoons (30g) yogurt2

1/3 cup (67g) granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 cup (90g) mini or regular semi-sweet chocolate chips

Mini Red Velvet Cheesecakes


  1. Preheat oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners. Set aside.
  2. Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  3. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. The dough will be sticky.
  4. Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say “scant” because otherwise you won’t have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.
  5. Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.
  6. Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.
  7. Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.
  8. Make ahead tip: Cheesecakes can be frozen up to 2 months– thaw overnight in the refrigerator before enjoying.

source: sallysbakingaddiction

Scratch Brownies with Chocolate Ganache


Scratch Brownies with Chocolate Ganaches

Yield: 8 x 8-inch


¾ cup (1½ sticks) butter, melted

1½ cups sugar

½ teaspoon salt

½ cup unsweetened cocoa powder

1 teaspoon vanilla extract

3 large eggs

1 cup all-purpose flour

½ cup semisweet chocolate chips

For the ganache:

8 ounces (by weight) semi sweet chocolate chips (about 1½ cups)

1 cup heavy cream

1 tablespoon unsalted butter, room temperature

  1. Preheat the oven to 325°. Grease an 8 x 8-inch baking dish.
  2. In a large bowl combine the butter, sugar, salt, and cocoa powder. Add the vanilla and eggs, and mix well. Stir in the flour, and mix until just combined. Fold in the chocolate chips. Spread the batter into the baking dish, and bake 35 to 40 minutes. Cool completely before cutting.
For the ganache:
  1. Place the chocolate chips in a medium bowl.
  2. Pour the cream in a microwave-safe bowl and heat until steaming. Pour the cream over the chocolate chips and allow to sit for about 5 minutes or until the chocolate chips have melted. Stir well to combine. Stir in the butter until well combined.
  3. Refrigerate for 30 minutes to 1 hour to allow the ganache to thicken, then spread on top of the brownies.

source:  southernbite

Neapolitan Cupcakes

neopolitan CC2

Neapolitan Cupcakes

Yield: 22 pcs


Chocolate Cupcake

1/3 cup unsweetend cocoa powder

1/2 tsp baking soda

1/2 cup boiling water

1/4 cup unsalted butter, melted

2 1/2 Tbsp vegetable or canola oil

3/4 cup + 2 Tbsp granulated sugar

3/4 tsp vanilla extract

1/4 tsp salt

1 large egg

1 large egg yolk (reserve white for white portion of cupcake)

1/4 cup heavy cream

1 cup all-purpose flour

White Vanilla Cupcake

1 1/2 cups cake flour

1 1/2 tsp baking powder

1/4 tsp salt

7 Tbsp unsalted butter, softened

3/4 cup granulated sugar

Seeds of 1/2 large vanilla bean

3 large egg whites

1/2 cup milk (anything but skim)

1/2 tsp vanilla extract


Double batch of my Strawberry Buttercream Frosting recipe HERE

neopolitan CC


For the chocolate cupcake:
    • Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes.
    • Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
    • Spoon an even 1/8 cup (2 Tbsp) into bottom of 22 paper lined muffin cups and spread into an even layer, set aside.
For the white vanilla cupcake:
  • Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk mixture 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar with vanilla bean seeds on medium-high speed until pale and fluffy. In separate mixing bowl whisk together milk, egg whites and vanilla extract until well blended.
  • Add 1/3 of the flour mixture to butter/sugar mixture, then mix until combined, then add 1/2 of the milk/egg mixture and mix on low speed until combined then increase to medium speed and mix 1 minute (if you are using a paddle attachment that doesn’t constantly scrape bowl, then mix 1 1/2 minutes and occasionally scrape down sides and bottom of bowl throughout mixing. Batter should become fluffy). Add another 1/3 of the flour mixture and mix until combined, then add remaining 1/2 of the milk/egg mixture and mix on low until combined then increase to medium and mix 1 minute (1 1/2 minutes with regular paddle attachment, it should have the consistency similar to fluffy mousse). Add last 1/3 of the flour mixture and mix until well combined.
  • Gently dollop a heaping 1/8 cup over chocolate layer in cupcake wells and carefully spread batter evenly to edges. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 16 – 19 minutes. Cool in baking sheet several minutes then transfer to a wire rack to cool completely (once cool immediately store in an airtight container). Pipe or spread strawberry frosting over cupcakes.

neopolitan CC3

source:  cookingclassy

Red Velvet Mousse with Vanilla Whipped Cream

Red Velvet Mousse mcCormick

Red Velvet Mousse with Vanilla Whipped Cream

Yields:  8 servings

Prep time: 20 mins


Red Velvet Mousse:

4 ounces semi-sweet baking chocolate, coarsely chopped

2 1/4 cups heavy cream, divided

1 tablespoon McCormick® Red Food Color

1 tablespoon McCormick® Pure Vanilla Extract

1/4 cup granulated sugar

Vanilla Whipped Cream:

1/2 cup heavy cream

2 tablespoons confectioners’ sugar

1/2 teaspoon McCormick® Pure Vanilla Extract



  1. Microwave chocolate in medium microwaveable bowl on HIGH 1 minute; stir. Microwave additional 30 seconds at a time, stirring until chocolate is smooth and melted. Add 1/4 cup cream; stir until smooth. Stir in food color and vanilla. Let stand 10 minutes to cool slightly.
  2. Beat 2 cups cream and granulated sugar in large bowl with electric mixer on medium speed until stiff peaks form. Gently stir in 1/2 of the chocolate mixture with spatula until well blended. Gently stir in remaining chocolate mixture. Spoon into dessert dishes. Cover. Refrigerate until ready to serve.
  3. For the Vanilla Whipped Cream, beat 1/2 cup cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve on mousse

source:  mccormick

Strawberry Cupcakes with Strawberry Buttercream Frosting

strawberry cupcakes CC2

Strawberry Cupcakes with Strawberry Buttercream Frosting

Yield: 12 pcs


1 2/3 cup cake flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup + 2 Tbsp granulated sugar

1 large egg

2 large egg whites

1/3 cup fresh strawberry puree*

1/4 cup buttermilk**

1/2 tsp vanilla extract

5 drops red food coloring (optional)

3/4 cup diced strawberries (dice into about 1/4-inch pieces)

Diced and whole strawberries for topping (about 1 lb small strawberries)

Frosting (double recipe if making for a double layer cake)

1/2 cup + 2 Tbsp strawberry puree

1/2 cup unsalted butter, nearly at room temperature

1/4 cup salted butter, nearly at room temperature

2 1/2 – 2 3/4 cups powdered sugar

1/4 tsp vanilla extract

4 drops red food coloring (optional)

strawberry cupcakes CC


  • Preheat oven to 350 degrees. Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granluated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then mix in egg whites one at a time. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk, 1/3 cup strawberry puree and the vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition. Fold in the 3/4 cup diced strawberries. Divide batter among 12 paper lined muffin cups, filling each 3/4 full (nearly 1/3 cup in each). Bake in preheated oven 20 – 23 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
  • For the Strawberry Buttercream Frosting:
  • Add 1/2 cup + 2 Tbsp strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced by about 2/3 to 3 Tbsp, about 10 – 14 minutes (measure and if it isn’t quite 3 Tbsp then return and continue to simmer, if it’s not reduced to correct amount it will make frosting runny). Pour reduced puree into a small bowl, then freeze until cool (stir occasionally for even chilling, it will chill quickly in the freezer since it’s such a small amount).
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy (nearly white. Stop and scrape down bowl occasionally throughout entire mixing process if not using the paddle attachment that constantly scrapes bowl). Mix in 1 cup powdered sugar, then blend in 3 Tbsp reduced strawberry puree, vanilla extract, and optional red food coloring. Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy, adding in an additional 1/4 cup powdered sugar if needed to reach desired consistency.
  • To assemble cupcakes:
  • Place a small mound of small diced strawberries on top center of cupcakes. Pipe frosting around and over berries then decorate with a whole small strawberry. Store cupcakes in an airtight container.
  • *To get the strawberry puree, puree strawberries in a food processor then measure out amount needed. For both the puree for cupcakes and frosting it was about 10 medium strawberries but that amount will vary just depending on the size of your strawberries.
  • **I just used the buttermilk substitute, so if you don’t have buttermilk on hand simply add a scant 1 tsp lemon juice or white vinegar to a liquid measuring cup, then add in enough milk to reach 1/4 cup. Whisk and let rest 3 minutes.

source:  cookingclassy

Cherry-Stuffed Brownie Bites

Black Forest brownie Bites SPS3

Black Forest Brownie Bites



¼ cup butter {56g}

3 oz semi-sweet chocolate, coarsely chopped

¼ packed brown sugar {55g}

¼ granulated sugar {50g}

1 large egg

½ tsp vanilla extract

¼ cup + 1 tbsp all purpose flour {39g}

18 maraschino cherries, drained thoroughly

whipping cream to top

Black Forest brownie Bites SPS


  1. Pre-heat oven to 350°F. Line a mini muffin pan with 18 paper liners. Set aside.
  2. In a small pot, combine the butter and chocolate. Melt over medium-low heat, stirring frequently until everything is melted and smooth. Pour into a medium bowl and add the sugars. Mix until no lumps remain.
  3. Allow bowl to cool slightly, and stir in the egg and vanilla. Mix until completely incorporated.
  4. Add the flour and stir until completely combined.
  5. Spoon mixture into lined mini muffin trays, filling no more than ⅔ full. Press a maraschino cherry into the middle of each brownie.
  6. Bake for 10-12 minutes, until a toothpick comes out cleanly from the side of the brownie.
  7. Allow to cool completely in the pan.
  8. To serve, top with whipping cream.
  9. Brownies will keep up to 5 days in a sealed container.

Black Forest brownie Bites SPS2

source:  sweetpeasandsaffron






Red Velvet White Chocolate Cheesecake Bars

red velvet cheesecakes2 CCB

Red Velvet White Chocolate Cheesecake Bars

Yield: 8″ x 8″


For the cookie base
One 16.5oz box red velvet cake mix
1/3 cup oil
1/4 cup milk
1 egg
1 teaspoon vanilla extract

For the cheesecake filling
1/2 cup white chocolate chips
One 8oz. package cream cheese, room temperature
1/2 cup sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
2 teaspoons all-purpose flour

red velvet cheesecakes2 CCB2


Preheat oven to 350 degrees F.  Lightly spray an 8×8 inch glass baking dish with cooking spray. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat together cake mix, oil, milk, egg, and vanilla extract until well-combined and a soft dough forms.

Scrape most of the dough out of the bowl and onto the bottom of prepared baking dish. Evenly spread it out and pat it down to form a smooth, uniform layer.

Melt white chocolate chips over a double boiler, or in a microwave. Once they are completely melted and smooth, set aside to cool while you prepare the cheesecake filling.

In a medium sized bowl, using an electric hand mixer, beat together cream cheese and sugar until smooth and well-blended. Add egg and vanilla and beat on low speed just until incorporated. Add flour and beat for an additional 20 seconds. Then, gradually beat in melted white chocolate.

Evenly spread cheesecake filling over the red velvet cookie dough.

Roll out the remaining cookie dough, cut into shapes, and gently place over cheesecake filling. (Alternatively, you can bake the cookie dough separately into cookies and leave the top of the cheesecake bare.)

Bake for 25-30 minutes, or until edges are set and the center jiggles slightly. Transfer to a wire rack to cool to room temperature, then refrigerate for 1 hour before cutting and serving.

Note: If you prefer a larger cheesecake to cookie ratio, bake in a 13x9inch pan, only doubling the cheesecake recipe.


source:  culinarycouture