Today, Red Velvet Cupcakes with Cream Cheese Frosting

Today's new recipe turned out wonderful and there is a surprise inside!  Thanks to Cupcakerecipe.com for this fun recipe and boy are they red.  I put them in red cupcake liners and they turned out beautiful.
They have a delicious, moist slightly chocolate flavor and the cream cheese frosting was very rich and yummy...   Red Velvet Cupcakes with Cream Cheese Frosting!

Ingredients -

24 Chocolate Kisses Batter: 3/4 cup Butter, softened 1-1/2 cups Sugar 1/4 cup Unsweetened Cocoa Powder 1 teaspoon Baking Soda 1 teaspoon Salt 1 teaspoon Vanilla 2 Large Eggs 1 cup Buttermilk 2 tablespoons Liquid Red Food Color 2 teaspoons White Vinegar 2-1/2 cups Cake Flour Frosting: 2 (8 ounces each) Cream Cheese, softened 1/2 cup Butter, softened 1 1/2 cups Confectioners Sugar 1 teaspoon Vanilla

Preparation:

1. Pre-heat the oven to 350 degrees. 2. Line 24 regular size muffin cups with foil liners. 3. Put 1 kiss in the center of each. 4. Beat the butter, sugar, cocoa powder, baking soda, salt and vanilla in a large bowl for 2 minutes or until creamy. 5. Beat in the eggs until blended. 6. Stir in the buttermilk, food color and vinegar in a 2 cup measuring bowl until blended. 7. Beat in the flour alternating with the buttermilk mixture. 8. Beat until blended. 9. Spoon 1/4 cup batter over the kiss in each cup. 10. Bake for 25 minutes or until done. 11. Cool in the pan for 5 minutes. 12. Remove from the pan and cool completely. Frosting: 1. In a medium bowl, beat the cream cheese and butter until smooth and creamy. 2. Add the confectioners sugar and vanilla. 3. Beat until smooth and fluffy. 4. Frost the cupcakes and garnish as desired.

Tomorrow I am going to make a Lemon Cream cupcake and later this week I am making Rachael Ray's Roasted Pablano Chili with nachos on top.  I watched her make it on the Cooking Channel and it looked delicious.  I think I will also make cheese filled italian rolls on wednesday and another batch of Creamy White Chili!