Red Velvet Chocolate Truffle Cupcakes
on Feb 12, 2026
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These red velvet chocolate truffle cupcakes are rich, soft red velvet cupcakes with a surprise milk chocolate truffle baked into the center, and topped with cream cheese frosting to balance the sweetness perfectly.
These cupcakes are perfect any time of year, but they are especially delightful as a Valentine’s Day treat. If you’re having a party, serve alongside Valentine’s Day dipped pretzels and sweetheart gnome cookie cups.
Why I Love Chocolate Truffle Cupcakes
- Soft, moist, and bakery-style
- Filled with a chocolate truffle surprise
- Topped with classic cream cheese frosting
Ingredients Needed
The red velvet batter is made with simple ingredients like butter, sugar, cocoa powder, and buttermilk. Then, a whole milk chocolate truffle is tucked into each cupcake for a fun surprise.
The frosting blends butter and cream cheese into a smooth topping that complements the chocolate-filled middle without overpowering it. See the recipe card below for a detailed list of ingredients.
How to Make It
This easy recipe is really fun to make and enjoy for Valentine’s Day or any time the red velvet mood strikes.
Combine all the batter ingredients and mix well.
Fill cupcake liners about halfway, add a truffle, and cover with more batter.
Bake and allow to cool, then top with frosting.
Add sprinkles and enjoy!
Recipe Tips
If your frosting is too thick, add 1 tablespoon of heavy cream at a time until it reaches the desired consistency.
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Red Velvet Chocolate Truffle Cupcakes
Ingredients
For the Cupcakes
- ½ cup Unsalted butter, room temperature
- 1¾ cup Granulated sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 1 Tbsp White vinegar
- ½ tsp Salt
- 2 Tbsp Cocoa powder
- 1 tsp Baking soda
- ¼ cup Vegetable oil
- 1 cup Buttermilk
- 2½ cup All-purpose flour
- Red food coloring
- 20 Milk chocolate truffles
For the Frosting
- ½ cup Unsalted butter, room temperature
- 8 oz. Cream cheese, room temperature
- 3¾ cup Powdered sugar
- ½ tsp. Vanilla extract
Instructions
- Preheat oven to 375°F
- In a large mixing bowl, add in the ½ cup of butter and granulated sugar.
- Using a hand or stand mixer, beat until smooth and creamy.
- Add in the eggs and vanilla extract.
- Mix and add in white vinegar.
- Add in the salt, cocoa powder and baking soda.
- Once mixed, add in the vegetable oil and buttermilk.
- Mix until well combined and add in the food coloring.
- Add in as much coloring until the desired red is achieved.
- Slowly add in the flour in ½ cup increments, mixing in between each time.
- Once everything is well mixed, grab a muffin pan lined with cupcake liners.
- Scoop in a tablespoon of the batter into each liner.
- Place one chocolate truffle in the middle of the batter.
- Cover truffles with more batter until the liner is ¾ of the way full.
- Bake for 13-16 minutes.
- Be sure to check with a toothpick by placing the toothpick in the middle of a cupcake. If the toothpick comes out clean of red, they are done!
- Allow cupcakes to cool.
- While cooling, start on the frosting by adding the butter and cream cheese into a large mixing bowl.
- Beat until creamy and smooth.
- Add in the vanilla extract and mix well.
- Slowly add in the powdered sugar ½ cup at a time.
- Once all the powdered sugar in mixed in, place your frosting into a piping bag prepared with the piping tip of your choice.
- Pipe the frosting on to each cupcake.
- Decorate with sprinkles or enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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