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!
Ingredients
Scale
- 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
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