Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
86
High
Nutrition per serving
Calories916 kcal (46%)
Total Fat44.8 g (64%)
Carbs130.3 g (50%)
Sugars115.4 g (128%)
Protein5.6 g (11%)
Sodium495 mg (25%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Cupcake Batter
1 boxRed Velvet Cake Mix
1 cupbuttermilk
½ cupvegetable oil
½ cupgranulated sugar
¼ cupblack cocoa
4eggs
large
1 Tbspcoffee
1 Tbspvanilla extract
½ tspsalt
Cream Cheese Frosting
340gcream cheese
340gunsalted butter
1361gpowdered sugar
1 Tbspvanilla
½ tspsalt
2 dropspurple gel food color
Chocolate Dipped Shell
Instructions
Cupcakes
Step 1
Preheat the oven to 325 F.
OvenPreheatStep 2
Combine all ingredients into a large bowl and mix on low-medium speed for 2 minutes.
Step 3
Place cupcake liners in a cupcake pan and then fill them halfway with batter.
Step 4
Bake for 16-18 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting
Step 5
Mix together room temperature butter, cream cheese, and vanilla extract with a hand mixer or stand mixer until smooth.
Step 6
Begin to add in sifted powdered sugar 1-2 cups at a time. Mix well between additions.
Step 7
Add purple gel food coloring with the last bit of powdered sugar and mix until fully incorporated.
Step 8
Place frosting in a piping bag and cut the end of the bag off to form about a ½ inch circle opening.
Step 9
Pipe swirls on top of each cupcake and then place in the fridge to chill while you make the chocolate dipped shell next.
Chocolate Dipped Shell
Step 10
Melt your chocolate and coconut oil together in the microwave on 15-20 second bursts to prevent burning.
Step 11
Once melted and fully mixed add in the black gel food color to darken the mixture.
Step 12
Dip the now iced cupcakes in quickly and gently shake off excess chocolate before placing on a serving dish.
Step 13
Add finishing touches, such as edible gold leaf and enjoy!
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