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  • Author: Chefjar


  • Unsalted butter ( room temperature) - 1/2 cup
  • Sugar- 2 1/4 cup
  • Large eggs ( room temperature)- 3
  • Vegetable oil- 1/4 cup
  • Cocoa powder- 3 tbsp.
  • Liquid red food coloring- 3 tbsp.
  • Vanilla extract- 2 tbsp
  • Salt- 1 tsp.
  • Cake flour- 3 1/2 cup
  • Baking soda-1 1/2 tsp.
  • Buttermilk- 1 1/2cup
  • Vinegar- 11/2 tbsp.
  • Whipping cream ( 35.5% )- 300 ml
  • Cream cheese ( room temperature)- 200 gm
  • Condensed milk- 1/3 cup


  1. Preheat your oven to 350 degrees F (175 degrees C). Line 24 muffin tins with paper cupcake liners.
  2. In the bowl of a stand mixer, or you can use a hand mixer, combine butter and sugar and beat on medium speed until the mixture becomes light and fluffy, about 5-6 minutes.
  3. Gradually add the eggs, beating well until incorporated. Add in the cocoa powder, vanilla extract, vegetable oil and red food coloring beat until combined.
  4. In a medium bowl, whisk together the buttermilk and vinegar.
  5. In a large bowl sift together the cake flour, baking powder & salt.
  6. Add in the flour mixture with the buttermilk one ( in three additions). Start and end with the flour mixture. Mix well on slow speed.
  7. Fill cupcake liners ⅔ full, dividing the batter evenly among 24 cupcake tins and bake in the preheated oven for 17-20 minutes.
  8. Allow cupcakes to cool for 10 min in their pans and then remove from the tins. Cool completely before frosting.
  9. CREAM CHEESE FROSTING. Pour heavy whipping cream, condensed milk and vanilla into the cold bowl of your electrical stand mixer and beat on high speed until stiff peaks form, about 5-7 minute.
  10. Add in the cream cheese and continue beating on medium speed until the frosting is thick enough.
  11. Pipe the frosting on top of each cupcake, using any Wilton tip for cupcakes.
  12. Enjoy!
  • Category: Dessert
  • Cuisine: American