These Red Velvet Cheesecake Cupcakes are black-bottom cupcakes given a red velvet twist for a fun, decadent treat.
If you enjoy these Red Velvet Cheesecake Cupcakes, try classic Red Velvet Cupcakes for another favorite variation.
My childhood Sundays always followed the same comforting rhythm: morning church, a simple lunch of soup and sandwiches, naps, and a family dinner. But Sunday evenings held a special ritual — we would gather at my grandparents’ house. My parents and grandma played Scrabble while my grandpa relaxed in his recliner watching westerns. For us kids there were endless options: the Sunday night movie on TV, pool, basement games (including hide-and-seek in the dark), and as we got older, homework.
One of the best parts of those evenings was dessert. My mother is an excellent cook and baker, and though she didn’t bake much during the week, she always brought a treat to my grandparents’ house on Sundays. The desserts varied — cake rolls, white cake with chocolate frosting — but my favorite was always Chocolate Cheesecake Cupcakes.
Those cupcakes — often called Black Bottom Cupcakes — were a highlight. A rich chocolate cupcake topped with a cheesecake filling studded with chocolate chips felt like a special indulgence, especially cold straight from the fridge. They were simple, comforting, and perfectly nostalgic.
This year I decided to reimagine that childhood favorite as red velvet cupcakes with the same cheesecake-and-chocolate-chip center. To elevate them further I finished each cupcake with a glossy chocolate ganache. The result blends the classic tang of cheesecake, the gentle cocoa notes and red color of red velvet, and a deep chocolate finish from the ganache.
The experiment was a success — these may be just as memorable as the originals. The red velvet base keeps the texture tender and moist, the cheesecake filling adds a creamy surprise, and the ganache delivers a polished chocolate punch. They make a lovely dessert for Valentine’s Day or any cozy family gathering.
More Red Velvet Recipes
Red Velvet Gooey Butter Cookies
Red Velvet Brownie Cups
Red Velvet Tres Leches Cake
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Red Velvet Cheesecake Cupcakes
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Ingredients
Cupcakes
- 2 cups sugar
- 8 oz butter, at room temperature
- 2 eggs
- 2 tablespoons cocoa powder
- 1 ounce red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
Filling
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 egg
- pinch of salt
- 3/4 cup mini chocolate chips
Chocolate Ganache
- 4 oz semi-sweet chocolate chips
- 1/3 cup unsalted butter, cut into pieces
- 1/8 cup light corn syrup
- 1/2 teaspoon vanilla
Instructions
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Preheat oven to 350º F. Line 30 cupcake tins with liners.
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In a mixing bowl, cream the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
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Mix cocoa and red food coloring together, then add to the sugar mixture and blend thoroughly.
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Sift together flour and salt. Add the flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with the flour. Stir in the vanilla.
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Combine baking soda and vinegar in a small bowl, then fold into the batter. Pour the batter into the prepared cupcake pans and set aside.
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For the filling, beat the cream cheese and powdered sugar until smooth. Add the egg and a pinch of salt, mixing until combined. Fold in the mini chocolate chips.
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Drop a heaping tablespoonful of the cheesecake filling onto the top of each filled cupcake cup.
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Bake for 15–20 minutes, or until cupcakes are set and a toothpick inserted near the edge comes out clean. Remove and cool completely.
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To make the ganache, combine the chocolate chips, butter, and corn syrup in a small bowl. Microwave on high for 1 minute, then stir until smooth and fully melted. Stir in the vanilla.
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Dip the top of each cooled cupcake into the ganache and return to a cooling rack until the ganache sets.
Recipe Notes:
Filling and ganache inspired by popular cheesecake-filled cupcake variations.