Red Velvet Cupcakes with Cream Cheese Frosting

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Cooking Time: 20 mins     Prep Time: 10 mins     Serves: 12 people

Ingredients

• 1 1/4 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1 tablespoon red food coloring
• 1/2 teaspoon distilled white vinegar
• 3/4 cup buttermilk
• 4 packages (3 bars in each package) Magnum Cookie Duet Bars (Link opens in new window.)
• 8 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 2 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350°F. Line one standard 12-count muffin tin pan with liners.
2. In a large mixing bowl, combine flour, cocoa powder, baking soda and salt; set aside.
3. With a handheld or standing mixer fitted with a whisk attachment, cream together butter and sugar on high speed until light and fluffy.
4. Add egg and vanilla, mixing until fully combined.
5. Beat in oil, food coloring and vinegar until you reach the desired color.
6. With the mixer on low, add dry ingredients alternately with buttermilk. Mix until just combined, being sure not to overmix batter.
7. Evenly distribute batter into prepared pan.
8. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
9. With a handheld or standing mixer fitted with a whisk attachment, beat cream cheese and butter together on high speed until smooth.
10. Add confectioners’ sugar, vanilla and salt. Continue to beat on high speed for another 2 minutes.
11. Add additional confectioners’ sugar if you prefer it sweeter.
12. Just before serving, frost cooled cupcakes.
13. Top each cupcake with one Magnum® Cookie Duet Bar.