We love cupcakes in our home and this recipe for Red Velvet Cupcakes with Squeezable Red Velvet Syrup is easy and moist. I love these little droppers that I picked up at Amazon to fill with syrups for my dessert.
Red Velvet Cupcakes with Squeezable Red Velvet Syrup
I love the dense, moist flavor of adding pudding to the cupcakes. Now I know this not a traditional red velvet cupcake because I did not add red food coloring to the actual batter. I thought by adding Torani red velvet syrup into the actual cupcake after it has been baked gives that delicious red velvet cake taste.
Easy Red Velvet Cupcakes with Squeezable Red Velvet Syrup
Makes 24 cupcakes
Ingredients
1 pkg chocolate cake mix
1 large box instant chocolate pudding
1 tsp cocoa powder
3 eggs
1/4 cup oil
1-1/4 cup water
cupcake liners
vanilla frosting
½ cup red velvet syrup
Directions
Preheat oven to 350.
Line mini cupcake pans with muffin liners.
In a large bowl combine the cake mix, pudding, water, cocoa, eggs and oil and mix well. About 50 strokes.
Pour batter into each of the prepared cupcake pans ¾ full.
Bake 18-20 minutes.
Cool completely
Pipe the frosting onto each cupcake.
Top with a crumbled cupcake.
Fill a small plastic dropper with red velvet syrup.
Insert into cupcake.
I love making these cupcakes and they are such a huge hit because you are allowing your guests to get involved and play with their food by injecting the syrup. These can easily be altered for a gory Halloween cupcake but to me they just look plain cute and delicious!
I love creating new recipes and Red Velvet is one of my favorites. Have a look at these recipes for brownies, donuts and cookies too. They are bound to quickly become recipes that you will make all the time.
Happy baking!
- 1 pkg chocolate cake mix
- 1 large box instant chocolate pudding
- 1 tsp cocoa powder
- 3 eggs
- ¼ cup oil
- 1-1/4 cup water
- cupcake liners
- vanilla frosting
- ½ cup red velvet syrup
- Preheat oven to 350.
- Line cupcake pans with muffin liners.
- In a large bowl combine the cake mix, pudding, water, cocoa, eggs and oil and mix well. About 50 strokes.
- Pour batter into each of the prepared cupcake pans ¾ full.
- Bake 18-20 minutes.
- Cool completely
- Pipe the frosting onto each cupcake.
- Top with a crumbled cupcake.
- Fill a small plastic dropper with red velvet syrup.
- Insert into cupcake.
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