Red Velvet Valentine Kiss Cupcakes

Red Velvet Valentine Kiss Cupcakes have a moist, tender texture, with the perfect hint of cocoa and topped with smooth buttercream frosting, and a surprise Hershey kiss in the center.

Traditional Red Velvet cupcakes use cream cheese frosting, but I use vanilla buttercream. The first time I was introduced to Red Velvet was at an Amish Farmers market in Maryland, where they sold Red Velvet cake with the most delicious creamy buttercream frosting. The delicious flavor of these red velvet cupcakes combined with the buttercream frosting takes me back to that farmer’s market and my first bite of that delicious, decadent cake.

These red velvet cupcakes are so fun! I love to watch the smile on people’s faces when they take a bite and discover the chocolate treat inside. They are great for kids’ birthday parties and especially perfect for Valentine’s Day.

What makes Red Velvet Valentine Kiss Cupcakes unique?

Another reason I love this cupcake recipe is its distinctive taste. With a subtle hint of chocolate flavor without being overpowering, and a slight tanginess from the buttermilk and vinegar, it’s a unique flavor that sets it apart from other cake flavors.

Where did Red Velvet Cake Come from?

One well-known theory is it originated in the 19th century as a dessert served in the Waldorf-Astoria Hotel in New York City. Another theory suggests that it became popular during the Great Depression when food coloring was used to make cakes more visually appealing.

Variations

Other flavors of Hershey Kisses like white chocolate, dark chocolate, or peppermint

Instead of chocolate candy, use red gumdrops or other valentines candy

Replace buttercream frosting with cream cheese or chocolate frosting

Ingredients in Red Velvet Valentine Kiss Cupcakes

1 cup butter – room temperature

1 -1/2 cups sugar

1 tsp white Vinegar

2 1/3 all-purpose Flour 

1 cup + 6 tbsp buttermilk

2 tsp vanilla extract

2 eggs

1/2 cup cocoa powder

1 tsp Baking soda

red food coloring (I like this natural brand)

12 Hershey kisses 

FROSTING

½ cup unsalted butter at room temperature

2 cups powdered sugar

1 – ½ teaspoons pure vanilla extract

2 tablespoons milk

INSTRUCTIONS for Red Velvet Valentine Kiss Cupcakes

CAKE

Cream –

Butere and vanilla in a stand mixer on medium speed until light and fluffy

Add – Sugar 1/3 cup at a time, beating well after each addition

Beat – in eggs one at a time, beating well after each addition

Add – flour and cocoa powder to the wet ingredients, 1/3 cup at a time, alternately with the buttermilk, beating well after each addition, beginning and ending with flour

Combine – vinegar and soda and add to batter, mixing well

Pour into well-greased cupcake pans or lined with cupcake liners

Bake at 350 for 15-20 minutes or until a toothpick comes out clean

Remove from the oven and allow to cool on a wire rack for 30 minutes

Once cool, use a circular metal frosting tip or the blade of a small sharp knife to cut a small hole in the middle of each cupcake far enough down that the Hershey Kiss will fit. 

Push the kiss down into the hole and then replace the piece of cake that was cut out to make the hole. Then add the frosting to the top.

FROSTING

Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy.

Gradually beat in confectioners’ sugar until fully incorporated, then beat in vanilla

Add milk and beat for an additional 3 to 4 minutes, scraping the sides of the bowl in between

TIPS for Red Velvet Valentine Kiss Cupcakes

Be sure that all of your ingredients are at room temperature before getting started. The best way to do this is to take it out of the fridge about 1-2 hours before using it

Make sure you alternate the buttercream and flour, ending with the flour

Make sure to sift the dry ingredients to remove any lumps of cocoa powder. This will also help to keep the cake soft and light!

Storage

When kept at room temperature, they will stay fresh for 3-4 days, kept in an airtight container. Wrapped tightly in tin foil, it will keep in the freezer for up to a month.