Description
Delightful bites featuring a creamy cheesecake center coated in rich red velvet cake crumbs.
Ingredients
- 1 (15.25-oz.) box red velvet cake mix, plus ingredients called for on box
- 2 (8-oz.) blocks cream cheese, softened
- ¾ cup confectioners’ sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350º. Line a standard 12-cup muffin pan with liners.
- Prepare cake batter according to box directions. Divide batter among liners.
- Bake cupcakes until a tester inserted into the center comes out clean, 18 to 20 minutes.
- Let cool completely.
- Break 4 cupcakes into small crumbs. Reserve remaining cakes for another use.
- In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and confectioners’ sugar until light and fluffy.
- Add cream and vanilla and beat until stiff peaks form.
- Using a small cookie scoop, scoop cream cheese mixture and form into 1” balls.
- Arrange on a large parchment-lined baking sheet.
- Freeze until cold, about 1 hour.
- Roll balls in red velvet cake crumbs until coated, then return to sheet.
- Refrigerate until ready to serve.