"These moist, chocolatey red velvet cupcakes are frosted with a rich, creamy frosting and topped with white chocolate curls." — JELL-O
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(2-layer size) red velvet cake mix
1 (3.9 ounce) package
JELL-O Chocolate Instant Pudding
1 (8 ounce) package
PHILADELPHIA Cream Cheese, softened
butter or margarine, softened
1 (16 ounce) package
thawed COOL WHIP Whipped Topping
1 (1 ounce) square
BAKER'S White Chocolate, shaved into curls
Made this for a birthday celebration. I did a trial run first and learned a little--I put the filling in a decorator bag and used a large tip to pipe the filling inside the cupcakes--worked better than trying to shove a plastic bag into the center of the cupcake. I found the filling a little runny to frost the cakes, so the second time I made it, I used my leftover filling for the center and made more to frost the cupcakes, but omitted the cool whip in the frosting.
I chose this cupcake because it got such good ratings but I was very disappointed to say the least. The cupcake itself was just cake mix and pudding. Ok cool. So the rest of the ingredients were for this supposedly amazing frosting. Once I fed all my roommates, we all were sick! There is a ton of raw butter and (literally) a pound of sugar. Also, it was runny so hard to even put on the cupcakes. Definitely not worth the calories nor effort.
The cupcakes came out great (I used Duncan Hines red velvet cake mix). The frosting on the otherhand we didn't care for. The Cool Whip over powered the cream cheese and made it taste like Cool Whip . I scrapped the Cool Whip and made the recipe with double the cream cheese and butter, and added powdered sugar to taste. Then it was fantastic. Don't use the Cool Whip unless you like Cool Whip flavored frosting.
I think these may have been some of the best cupcakes i've ever eaten! Thank you for the recipe.
Couldn't be happier with this recipe. The best red velvet cupcakes i've ever had... plus so easy to make. My frosting was not runny like other reviews mentioned. Just make sure the cream cheese and butter are not too soft before you make the frosting. Also, thaw the cool whip in the fridge and not in room temp. I also reduced the amount of sugar because we do not like very sweet frosting. If you like smaller cupcakes, this recipe can be made into 30 cupcakes instead of 24. Just reduce the baking time.
I was going to post my own version of red velvet cupcakes, but these are way better than mine! They were delicious! And I am a Red velvet cupcake freak, these were some of the best i've tried.
three words: I LOVE THIS!!!! the frosting was awesome, although i didn't put in a whole box of powdered sugar. i just kept pouring in a little and mixing it until i thought it was sweet enough
also, the frosting freezes well, i had a lot left over because i didn't pipe some in the middle, so i just put it in a plastic container and left it in the freezer for three months, and when i remembered it, i took it out and it still tasted great!
I didn't fill the center with the frosting and it was still good.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Velvet Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 85
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