Cheesecake-Filled Red Velvet Cupcakes

Imagine sinking your teeth into a heavenly red velvet cake only to discover a surprise a creamy dollop of cheesecake nestled inside! This CheesecakeFilled Red Velvet Cupcake recipe is a blend of textures from the moist cake to the velvety cheesecake all wrapped up in the iconic cocoakissed red velvet flavor. Ideal for celebrations afternoon tea or a delightful dessert these cupcakes elevate any occasion with their irresistible fusion of flavors.
Ingredients
8 oz
cream cheese softened
13 cup
sour cream

1 34 cups
granulated sugar divided
3 tsps
vanilla extract divided
23 cup
HERSHEYS Cream Cheese Flavored Chips
2 12 cups
allpurpose flour
13 cup
HERSHEYS Cocoa
1 tsp
baking soda
1 tsp
salt
1 cup
vegetable oil
1 cup
buttermilk or sour milk
2
eggs
1 Tbsp
red food color
2 tsps
white vinegar
Double Cream Cheese Frosting
4 Tbsps
butter
23 cup
HERSHEYS Cream Cheese Flavored Chips
4 oz
cream cheese
2 12 cups
powdered sugar
Directions
Heat oven to 350F. Line the muffin cups with muffin liners and set the pans aside.
2
Make the cream cheese filling Combine the cream cheese sour cream 14 cup of the sugar and 1 teaspoon of the vanilla in a medium bowl and beat with a mixer until smooth. Stir in 23 cup of the cream cheese chips and set aside.
3
Make the cupcake batter Stir the flour the remaining 1 12 cups sugar cocoa baking soda and salt in a large bowl. Add the oil buttermilk eggs red food coloring vinegar and the remaining 2 teaspoons vanilla. Beat on medium for 2 minutes.
Tip
4
Fill muffin cup liners halfway with batter. Drop a scant tablespoon of cream cheese filling in the center trying not to touch the edges of the paper liner.
5
Bake for 18 to 20 minutes or until a wooden pick inserted in the cake portion comes out clean. Cool cupcakes to room temperature in muffin pans. Remove from pans and chill in the refrigerator for 30 minutes.
6
Frost with Double Cream Cheese Frosting recipe follows or any desired frosting. Store leftovers in the refrigerator