Jumbo Red Velvet Cheesecake Cupcakes

After experimenting with the layered chocolate cheesecake cake, I decided to use a different flavor and put them into a jumbo cupcake size.  Sounds like a good plan, right?  I agree.  From getting other people’s opinions, one of the most liked flavors that I hear people melt when this flavor is mentioned, is red velvet.  I’ll have to admit though, even the name is tempting.

These cupcakes are similar to the chocolate cheesecake cupcakes, but I didn’t add chocolate to the cheesecake mixture and decided to make these bigger.  More red velvet cake, more cheesecake center, more icing.  I’m gaining five pounds just by looking at these guys.

I took a batch of these out for Happy Hour since we were meeting up with some friends…some of which I promised to bring something sweet the next time we got together…so I showed up with these bad boys.  The waitress stared at them in the container, and asked me what they were.  I told her, and her mouth dropped.  I ended up pulling one out of the container and gave it to her so she could try it out.  She took it back into the kitchen, and my husband said, “She’s probably eating it right now.”  Two minutes later, she came back out, fussing at me because she said it was going to make her gain ten pounds because she ate the whole thing.  Our friends tried them out as well, and they ended up taking several extra home with them.  They were very, very delicious.

Recipe:

1 box Duncan Hines red velvet cake mix

1 small box instant cheesecake pudding mix

8 oz. sour cream

1 cup oil

1/2 cup water

4 eggs

8 oz. cream cheese

1 egg

1/3 cup sugar

1 tsp. vanilla

Combine the first six ingredients in mixing bowl and beat well at medium speed with electric mixer for about 2-4 minutes.  Using an ice cream scoop, put 2 scoops of batter into lined large muffin pan.  In a small bowl, combine the remaining ingredients and beat well until smooth.  Put in cake decorating bag or other plastic bag, and pipe a fair amount into center of the batter.  Use a spoon to try and cover the cream cheese mixture to avoid a large hole in the center of the cupcake while baking.  Bake at 350 degrees for approximately 30 minutes.  Remove from pan and cool completely on cooling rack.

Icing:

1 lb. powdered sugar

1 stick butter, softened

1 teaspoon vanilla

1/4 cup water

1 can Duncan Hines cream cheese icing

Combine all ingredients and beat at medium speed with electric mixer for 5-7 minutes.  Put icing in cake decorating bag and pipe on top of cupcakes, using tip number 21 or 22.