Super Moist Red Velvet Cupcakes
Yields 24 (Calorie estimate: 345/cupcake)
1 pkg red velvet cake mix
1 pkg instant chocolate pudding mix
1 c. oil
2 eggs + 1 yolk
1 c. club soda
Preheat oven to 350 degrees. Mix all ingredients and beat at medium speed for about 5 minutes. Pour batter into cupcake tins and bake for 18-22 minutes.
(Important: Fill the cupcake liners TO THE TOP of the cupcake liners. This is very important because it will insure you have enough top to cup off if you are planning to do the heart design.)
Cream Cheese Frosting
adapted from Hummingbird Bakery Cookbook
3 1/2 cups powdered sugar, sifted
41/2 Tablespoons butter, room temperature
6 ounces cream cheese, cold (I used room temperature)
scant 1/4 teaspoon ground cinnamon (optional)
Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed. Add the cream cheese all at once and beat on medium to medium-high until incorporated. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.
When the cupcakes are cooled, take a serrated knife and gently cut off the fluffy tops, right at the paper. Using a small heart-shape cookie cutter, cut out the center of the tops. Frost the flat top of the cupcake that you just cut and then place back the top.