Ingredients
Red Velvet Cupcakes
- 2 ¼ c. cake flour*
- 2 T. unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 c. vegetable oil
- 1 ½ c. granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 c. buttermilk
- 1/2 c. nonfat plain Greek yogurt
- 1 T. red food coloring
Filling
- 3 oz. marshmallow crème
Ganache
- 1/4 c. half-and-half
- 2/3 c. Ghirardelli bittersweet chocolate baking chips
Instructions
- Preheat oven to 350 F. Grease 2 12-cup muffin tins; set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt together; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together oil and sugar until well-combined.
- Stir in eggs and vanilla until well-combined.
- Add buttermilk and Greek yogurt; stir to combine.
- Stir in red food coloring until incorporated.
- Stir in flour mixture until just combined.
- Bake for about 15-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes sit in pan for 5 minutes.
- Remove to wire rack to finish cooling.
- Once cupcakes are at room temperature, cut a small wedge out of the top of cupcake.
- Fill with about 1-2 tablespoons of marshmallow crème.
- To make the ganache, heat half-and-half together until hot but not boiling.
- Place chocolate in a bowl, and pour hot half-and-half over the chocolate, stirring until melted.
- Dip the tops of the cupcakes into ganache, and let the ganache cool until set.
*To make cake flour, sift together 2 cups of all-purpose flour with 1/4 cup of cornstarch.