Oh my!

photo credit: Ina Mae Unga Taea

photo credit: Ina Mae Unga Taea

photo credit: Ina Mae Unga Taea

Oh my... I'm in love... With these cupcakes! A friend of mine, who is a fellow cupcake-aholic, found some red velvet cupcakes with chocolate chips baked in them. What a good idea I thought! Then that same friend found some red velvet cupcakes with a cream cheese swirl baked in them, wow! That's also a great idea! So my genius idea was to combine the two! So here we have red velvet cupcakes with a baked in cream cheese and chocolate chip center topped off with vanilla bean cream cheese frosting.
For the red velvet cake I used this recipe. That was my first ever blog post! Haha. It's a slight adaption from Paula Deen's recipe.

For the filling:
1 8ounce package of cream cheese
1 egg
1 1/2 cups powdered sugar
1 heaping cup semisweet chocolate chips

Beat cream cheese till smooth, add egg then powdered sugar and beat till smooth again then add chocolate chips.

Preparation:
Fill cupcake liners about 1/4 full with red velvet batter then add about a tablespoon full of cream cheese chocolate chip mixture to each cupcake and top with more red velvet batter to make each cupcake liner about 3/4 full or a little more. Bake for 20 minutes at 350 degrees. let cool completely before frosting.

For the frosting:

1 8 ounce package cream cheese
3/4 cup butter (1 1/2 sticks)
1 1/2 teaspoons vanilla bean paste
1 teaspoon vanilla extract
5-6 cups powdered sugar

Beat cream cheese and butter together until smooth, add vanilla. Slowly add powdered sugar, beating well, until desired consistency is reached. Continue to feat until fluffy about 2-3 minutes.