Red Velvet Cheesecake Cupcakes

A decadent red velvet cupcake, filled and topped with a cheesecake topping, fluffy vanilla buttercream, toffee bits and drizzled with melted chocolate. A recipe replica of the Red Velvet Cheesecake Cupcake from Disney World's Starring Rolls Cafe.

5 from 1 vote

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Course: Desserts

Cuisine: American

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Prep Time: 45

Cook Time: 20

Passive Time: 30

Total Time: 1 35

Servings: Cupcakes

Calories: 203kcal

Author: Mindy

Ingredients

Red Velvet Cupcakes

1 Box Red Velvet Cake Mix your favorite brand
1 Cup Milk
½ Cup Butter melted
4 Eggs

Cheesecake Filling

1 8 oz Block Cream Cheese softened
¼ Cup Sugar
1 Egg
1 Teaspoon Vanilla Extract

Vanilla Buttercream Frosting

½ Cup Butter Softened
1 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
2 Tablespoons Milk as needed

Toppings

½ Cup Chocolate Chips Melted
1 Bag Heath Toffee Bits

Instructions

Red Velvet Cupcakes

Preheat oven to 325 degrees.
Prepare the cupcakes according to the cake mix instructions, replacing the water with milk, the oil with melted butter and add an additional egg.
Fill cupcake liners with 3 tablespoons of batter and bake for 14-16 minutes for standard size cupcakes and 20-22 minutes for jumbo.
Remove the cupcakes from the oven and let them cool to room temperature.

Cheesecake Filling

Beat softened cream cheese until smooth.
Add egg and vanilla and mix.
Add sugar and beat until smooth.
Pour batter into a 8x8 pan and bake at 320 degrees for 30 minutes until set up and beginning to brown on top.
Remove from oven and let it cool completely.
Scrape into the bowl of a stand mixer and beat until smooth. Place in a piping bag or sandwich bag with the end snipped off.

Vanilla Buttercream Frosting

Beat the butter until nice and fluffy.
Add the vanilla and mix.
Mix in the powdered sugar, one cup at a time. Whip for 2-3 minutes. Add milk as needed.
Place in a piping bag or a sandwich bag with the end snipped off.

Toppings

Place the chocolate chips in a bowl. Microwave at 50% power in 30 second increments until melted. Stir in between.
Place in a small sandwich bag with the end snipped off.

Assembly

Cut a circle in the top of the cupcake with your knife at a 45 degree angle. Remove the cone-shaped piece of cake.
Fill in the hole with cheesecake and replace the cake cone upside-down. The flat side should be on the bottom.
Pipe the cheesecake around the cake cone.
Pipe the vanilla buttercream frosting around the base of the cake cone.
Press the toffee bits on the vanilla buttercream frosting.
Drizzle the top of the cupcake with melted chocolate. Enjoy!

Notes

*This recipe will make 24 standard size cupcakes. If you want them to be the same size as the cupcakes at Disney World, use a jumbo cupcake pan and jumbo baking cups.

Nutrition