Better Than Sex Red Velvet Cupcakes
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
We didn't call them Better Than Sex Red Velvet Cupcakes for nothing, and we're sure you'll agree that these chocolate-filled beauties are something you'll swoon for.
For the ganache filling:
  • 8 ounces dark chocolate chips
  • ¾ cup heavy whipping cream
  • ½ teaspoon instant espresso powder
For the White Chocolate Ganache Frosting:
  • 1 cup heavy cream
  • 4 ounces white chocolate baking bars, coarsely chopped
  • 2 tablespoons Drambuie or other orange flavored liqueur (or a drop or two of orange extract)
For the cupcakes:
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups vegetable oil
  • 1 cup room temperature buttermilk
  • 2 large eggs, at room temperature
  • 2 Tablespoons red food coloring
  • 1 teaspoon cider vinegar
  • 1 teaspoon pure vanilla extract
  • Red Sugar Sprinkles, for decoration (Optional)
For the ganache filling:
  1. Heat cream in a small saucepan over medium low heat until just boiling. Remove from heat and immediately add chocolate and espresso powder.
  2. Let stand 3 minutes, then stir until chocolate is completely melted and espresso powder is completely dissolved.
  3. Transfer to a bowl, cover with plastic wrap and refrigerate until completely set. (About 2 hours)
For the White Chocolate Ganache Frosting:
  1. Heat cream in a 1 small saucepan until just boiling (This is called scalding the cream.) Place white chocolate into a heatproof bowl and pour hot cream over chocolate. Allow to sit for approximately 3 minutes, then stir until smooth. Stir in Drambuie and refrigerate until extremely cold (approximately 1 1/2 hours), stirring occasionally. Mixture will be thin.
  2. In a large bowl, beat cold chocolate mixture with an electric mixer on medium speed for about a minute or until chocolate begins to thicken. Switch to high speed and mix until stiff peaks form. (If it won’t go to stiff peaks, it’s not cold enough, place it back in the fridge for a half hour and continue beating.
For the cupcakes:
  1. Heat oven to 350 degrees.
  2. Sift flour, sugar, baking soda, and salt in a large bowl.
  3. In a separate mixing bowl, combine oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract. Mix thoroughly with an electric mixer on low speed until all ingredients are combined.
  4. Add dry ingredients to wet ingredients 1/4 at a time, mixing until completely incorporated before adding the next portion, scraping sides of the bowl frequently. Batter will be thick.
  5. Place paper liners in muffin cups. Fill each cup about 1/4 full. Allow to sit for 5 minutes.
  6. Place a teaspoon sized ball of the chilled ganache in the center of each cup. Pour over batter until filling is completely covered and cup is 3/4 full.
  7. Bake at 350 degrees for 20 to 22 minutes, rotating pans once after 10 minutes. Cupcakes are done when a toothpick inserted down the side of the cup comes out clean. (Do not test center of cupcake!)
  8. Allow to cool 5 minutes in the pan, then transfer to a wire rack and cool completely. (About 1 hour.)
  9. Transfer white chocolate ganache to a piping bag with an open star tip or to a zip-top plastic bag. (Cut one corner off the bag once sealed to allow piping. Top each cupcake with a generous amount of frosting and sprinkle with red sugar sprinkles if desired.
  10. Share and enjoy!
Recipe by Uncle Jerry's Kitchen at