Chocolate Chip Red Velvet Buttercream Recipe

First, let me say thank you for being here! There’s nothing I love more than sharing sweet treats, and this one has a special place in my heart. If you’re looking to bring something extra festive and utterly delicious to your cupcakes or cakes, this Chocolate Chip Red Velvet Buttercream will definitely hit the spot! The bright red color, the creamy texture, and the little bursts of mini chocolate chips make it the perfect topper for any dessert. Trust me, once you try it, you’ll be hooked!

Now, let’s get into the good stuff—how to make this decadent frosting that’s perfect for Valentine’s Day, birthdays, or whenever you want to treat yourself!

Ingredients

• 1 ½ cups butter (3 sticks, softened)
• 1 8oz block cream cheese (softened)
• 2 tablespoons cocoa powder
• 6 cups powdered sugar (you might need up to 7 cups)
• ½ teaspoon salt
• 1 tablespoon milk or cream
• 1 ½ teaspoons red velvet emulsion (optional, vanilla extract can be substituted)
• 2 teaspoons red gel food coloring (use up to 3 teaspoons for deeper red)
• ¾ cup mini chocolate chips

How to Make Chocolate Chip Red Velvet Buttercream

1. Prep your butter and cream cheese: Make sure they’re softened, but not overly warm. You want them slightly cooler than room temperature for the best consistency.
2. Start mixing: In a stand mixer using the paddle attachment (or a handheld mixer), beat the butter and cream cheese on medium speed until creamy. Scrape down the sides and beat again to ensure everything’s well combined.
3. Add the cocoa powder: Mix the cocoa in thoroughly, then scrape the sides of the bowl again.
4. Begin adding powdered sugar: Start by adding three cups of powdered sugar, along with the salt and milk. Mix on low until the sugar is mostly incorporated, then increase to medium until smooth. Repeat with the remaining powdered sugar.
5. Red velvet flavor: If you’re using the red velvet emulsion, add it now. Otherwise, a teaspoon of vanilla extract works too. Beat the mixture until well combined.
6. Color time: Add two teaspoons of red gel food coloring and mix on medium-high speed. Adjust the color by adding more gel food coloring until you get that perfect red hue.
7. Check consistency: If the frosting is too thick, add a tablespoon of milk and mix. If it’s too thin, add a little more powdered sugar until it’s just right.
8. Fold in mini chocolate chips: Once you’ve reached the desired color and consistency, gently fold in the mini chocolate chips.
9. Frost away! Spread or pipe the buttercream onto your cupcakes or cake. If you plan to pipe it, chill the frosting for about 10 minutes in the fridge to firm it up. Use a large open piping tip (like Wilton 8B) to avoid clogs from the chocolate chips.

Helpful Tips

• Gel food coloring: Stick with gel food coloring for this recipe. Liquid food coloring will thin out the buttercream too much, and you won’t get that vibrant red color without adding a ton of it.
• Red Velvet Emulsion: While optional, this flavoring really elevates the taste. If you don’t have it, vanilla extract works just fine.
• Chocolate chips: These add a nice texture and burst of flavor. If you’re piping the buttercream, be sure to use a large tip, or the chips can get stuck.

Details and Nutritional Information

Substitutions/Variations

• Vanilla Buttercream: If you’re not a fan of red velvet or just want a classic twist, skip the red food coloring and red velvet emulsion to make a traditional vanilla chocolate chip buttercream.
• Chocolate Lovers: Want even more chocolate? Add an extra tablespoon of cocoa powder for a richer chocolate flavor.
• Dairy-Free Option: Substitute the butter and cream cheese with vegan alternatives for a dairy-free version of this buttercream.

Frequently Asked Questions

Can I use regular liquid food coloring instead of gel?

It’s best to use gel food coloring. Regular liquid food coloring can make your buttercream too runny, and it won’t give you the vibrant red color this recipe is known for.

How can I make the frosting more stable for piping?

Chill the buttercream in the fridge for about 10 minutes before piping. This will help firm it up without making it too stiff.

Do I have to use mini chocolate chips?

Nope! You can leave them out if you’d like a smoother buttercream, but the chocolate chips add a delightful texture and flavor!

Storage Instructions

Since this frosting contains cream cheese, it needs to be refrigerated. Store it in an airtight container in the fridge for up to one week. You can also freeze it for several weeks. Before using, let it come to room temperature and give it a quick re-whip to bring it back to a fluffy texture.

More Sweet Recipes You’ll Love

• Chocolate Chip Peanut Butter Pie

This Chocolate Chip Red Velvet Buttercream is an absolute show-stopper, and I hope you enjoy making it as much as I do! Get ready for a crowd-pleasing, colorful dessert experience that’s sure to make any occasion a little more special.

Chocolate Chip Red Velvet Buttercream Recipe

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• Author: Olivia Chenn
• Total Time: 20 minutes
• Yield: Frosts 24 cupcakes or an 8-inch two-layer cake 1x
• Diet: Vegetarian

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Description

This Chocolate Chip Red Velvet Buttercream is the perfect blend of creamy, rich flavor with the added texture of mini chocolate chips. The vibrant red color makes it a fun and festive choice for cupcakes, cakes, and special occasions like Valentine’s Day. Easy to make and incredibly delicious, this buttercream is sure to impress!

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Ingredients

Scale 1x2x3x

• 1 ½ cups butter (softened)
• 1 8oz block cream cheese (softened)
• 2 tablespoons cocoa powder
• 6 cups powdered sugar (up to 7 cups if needed)
• ½ teaspoon salt
• 1 tablespoon milk or cream
• 1 ½ teaspoons red velvet emulsion (optional, or substitute vanilla extract)
• 2 teaspoons red gel food coloring (use up to 3 teaspoons if needed)
• ¾ cup mini chocolate chips

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Instructions

• Using a stand mixer with the paddle attachment (or handheld mixer), beat the softened butter and cream cheese on medium speed until smooth and creamy.
• Add cocoa powder and mix until fully incorporated.
• Gradually add 3 cups of powdered sugar, salt, and milk. Beat on low to combine, then increase to medium speed.
• Add the remaining powdered sugar and beat until smooth.
• Mix in the red velvet emulsion or vanilla extract.
• Add the red gel food coloring, mixing until you reach the desired vibrant red color.
• Adjust the consistency by adding more powdered sugar if too thin, or milk if too thick.
• Gently fold in the mini chocolate chips.
• Spread or pipe the buttercream onto your cupcakes or cake, and enjoy!

Notes

• Keep buttercream refrigerated due to the cream cheese content. It lasts for about a week in the fridge and can be frozen for several weeks.
• Use gel food coloring for the best red color, as liquid food coloring will thin the buttercream too much.
• If you’re piping, use a large open tip like Wilton 8B to avoid clogs from the mini chocolate chips.

• Prep Time: 20 minutes
• Cook Time: None
• Category: Dessert
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake with frosting
• Calories: 259 kcal
• Sugar: 33g
• Cholesterol: 32 mg