Red Velvet Brownie Cupcakes With Cherry Frosting

Rachel is a self-taught baker. She experimented with combining red velvet and brownies into one cupcake, and the results were dreamy!

Red velvet brownie cupcakes with cherry frosting

Red velvet brownie cupcakes with cherry frosting

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.



Cook Time

Prep timeCook timeReady inYields

25 min

16 min

41 min

2 dozen cupcakes

Please Vote


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

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.


  1. Preheat oven to 350°F. Line two cupcake trays (each tray should make 12 cupcakes) with the liners.
  2. Prepare the brownie mix per instructions on the back of the box. Use the "cake like" directions. Set aside.
  3. 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.
  4. 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.
  5. Bake about 16 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
  6. Take them out of the oven and let them cool completely.
  7. 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.
  8. Frost the cupcakes and top with a cherry, if you desire.

Photo Guide

Red velvet cake batter

Red velvet cake batter

Drop the brownie batter into the bottom of each cupcake liner.

Drop the brownie batter into the bottom of each cupcake liner.

First layer: brownie batter

First layer: brownie batter

Add the red velvet cake batter on top of the brownie layer

Add the red velvet cake batter on top of the brownie layer

2nd layer: red velvet cake batter

2nd layer: red velvet cake batter

© 2021 Rachel L Alba


Mary Norton from Ontario, Canada on September 20, 2021:

Rachel, this would be a delicious combination. I look forward to trying it. I took note of the additions you made.

Peggy Woods from Houston, Texas on September 16, 2021:

Chocolate and cherries are a flavorful combination. I'll bet you were the hit at your outdoor picnic.

Liza from USA on September 16, 2021:

Yum! I have never made red velvet cake or cupcake. However, I love how you're using the combination of red velvet and dark chocolate brownie mix to make the cupcake. The cupcake looks beautiful.

Rachel, thanks for sharing this great recipe.

Chitrangada Sharan from New Delhi, India on September 15, 2021:

The cupcakes looks yummy, and I love the combination. Well presented recipe, with helpful pictures and instructions.

Thank you for sharing!

BRENDA ARLEDGE from Washington Court House on September 15, 2021:

Brownies...yum, yum.

Care to bring me some.

They look delicious!

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on September 15, 2021:

Well explained. Interesting recipe.

Rachel L Alba (author) from Every Day Cooking and Baking on September 15, 2021:

Hi Linda. Thank you for your comments, they are always appreciated. Blessings to you and Stay safe.

Rachel L Alba (author) from Every Day Cooking and Baking on September 15, 2021:

Hi Rebecca. Thank you so much. I hope you get to try them. Blessings and stay safe.

Rachel L Alba (author) from Every Day Cooking and Baking on September 15, 2021:

Hi Pamela. Thank you for your visits and comments, they always encourage me.

Blessing to you and stay safe.

Linda Crampton from British Columbia, Canada on September 15, 2021:

I love chocolate. Your cupcakes and their frosting look delicious.

Rebecca Mealey from Northeastern Georgia, USA on September 15, 2021:

Oh my gosh, How yummy does this look!

Pamela Oglesby from Sunny Florida on September 15, 2021:

This looks like a delicious desert, Rachel. Thank you for the detailed instructions for this recipe.

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