Rachel is a self-taught baker. She experimented with combining red velvet and brownies into one cupcake, and the results were dreamy!
Mashing Up Two Great Flavors
Mashing up two or more flavors has become popular. People do it in casseroles, pasta dishes, and desserts—so I thought why not combine two of my favorite dessert flavors into one cupcake?
I decided to set my sights on red velvet cupcakes and brownies.
Red velvet cupcakes typically have cream cheese frosting, but I wanted to take my mash-up creation to an outdoor cookout at our local state park, and I wasn't sure if the cream cheese frosting would hold up. Instead, I came up with the idea of making a cherry buttercream frosting. This turned out to be a good choice.
The cupcakes were decadent, delicious, moist, and chocolatey. If you love chocolate, you will love these cupcakes. Let me show you how I made them.
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2 dozen cupcakes
For the cupcakes:
- 1 box red velvet cake mix
- 1 box dark chocolate brownie mix mix, family size
- 5 eggs, room temperature
- 3 tablespoons cocoa powder
- 2/3 cup canola oil
- 1 cup 2% milk
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For the frosting:
- 12 maraschino cherries
- 2 or 3 juice from maraschino cherries
- 1 stick (1/2 cup) butter, softened
- 2 or 3 cups confectioner's sugar
- I substituted milk for the water in the cake mix and added cocoa powder to bring out the chocolate flavor.
- I added extra oil to make up for the dryness of the cocoa.
- Let the butter get really soft and whipped. This will make the cupcakes more fluffy.
- Preheat oven to 350°F. Line two cupcake trays (each tray should make 12 cupcakes) with the liners.
- Prepare the brownie mix per instructions on the back of the box. Use the "cake like" directions. Set aside.
- Prepare the red velvet cake mix as per directions on the back of the box using milk instead of water, adding 3 tablespoons of cocoa, and 2 extra tablespoons of canola oil.
- With a tablespoon, drop one heaping dollop of brownie batter into the bottom of each cupcake liner. Follow with red velvet cake batter until each cupcake liner is 2/3 full.
- Bake about 16 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
- Take them out of the oven and let them cool completely.
- Make the frosting: Beat the softened butter until fluffy. Add 2 cups of confectioner's sugar and beat. Add the cherry juice and just a little heavy cream until it is the consistency you desire. If you think you need more frosting, add another cup of sugar in the beginning.
- Frost the cupcakes and top with a cherry, if you desire.
© 2021 Rachel L Alba