Stuffed Red Velvet Poppers

This is the kind of day I'm having. The kind of day that isn't a bad day but a day that could be made better by the perfect li'l snack. With just the right amount of cream cheese frosting in the middle, these Stuffed Red Velvet Poppers make for a nice treat for a red velvet cake lover like myself.

Each popper is about the size of a 50 cent piece and a great excuse to indulge in a rich red velvet experience without digging into an entire cake... Which I obviously have never done... 

I started by making a crazy easy 3 ingredient cream cheese frosting and dolloping it onto a cookie tray lined with wax paper dollops a little larger than a pea. I did this by putting the frosting in a plastic baggie, cutting the corner off, and applying pressure to the bag while slowly lifting up so that a little blob would form. I then placed the cookie tray into the freezer so solidify while I prepared the red velvet batter.

After I finished up the little blobbies of deliciousness I mixed up the batter. Like most cakes I mixed the dry ingredients and wet ingredients in two separate bowls then slowly added the dry to the wet until well combined. Needless to say this batter is a beautiful color!

Then, to make the stuffed poppers I put about 1/2 of a tablespoon of batter into each well of a greased mini muffin tin, added 2 of the solid cream cheese frosting dollops, then added just enough batter to completely cover the frosting. 

I baked the poppers at 325 degrees for 15 minutes (until a toothpick came out clean). After they were completely cooled I removed them from the muffin tin and dusted with powdered sugar. I made about 2 dozen poppers with this recipe but had enough left over to probably make 2 dozen more!

Here is the recipe and step-by-step instructions for these Stuffed Red Velvet Poppers

Ingredients:

Cream Cheese Filling:

• 8 oz- Cream Cheese at room temperature
• 4 Tablespoons- Butter at room temperature
• 1 1/2 Cups- Powdered Sugar

Batter:

• 2 Cups- All Purpose Flour
• 1 tsp- Baking Soda
• 1 tsp- Baking Powder
• 1 tsp- Salt
• 2 Tablespoons- Unsweetened Cocoa Powder
• 2 Cups- Sugar
• 1 Cup- Vegetable Oil
• 2 Eggs
• 1 Cup- Whole Milk
• 2 tsp- Vanilla Extract
• 1 oz- Red Food Coloring
• 1 tsp- White Distilled Vinegar
• 1/2 Cup- Prepared plain coffee

Instructions:

Filling:

1. Mix together cream cheese, butter, and powdered sugar until well combined

Batter:

1. Preheat oven to 325 degrees Fahrenheit
2. In a medium bowl whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, milk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

Assembly:

1. Generously grease mini muffin tin
2. Add 1/2 Tablespoon of batter to each tin
3. Add 2 of the prepared cream cheese dollops to each tin
4. Add just enough batter on top of cream cheese to cover it
5. Bake for 15 minutes (make sure not to overcook)
6. Allow to cool in muffin tin before removing

After that you are all ready to pop these babies in your mouth! They are so, so moist and delicious I am officially addicted!