Name: Red Velvet Volcano Cookie Cups
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 36
Cuisine: baking
Ingredients: 170 grams brown sugar; 20 grams demerara sugar; 115 grams butter, room temperature; 1 egg; 1/4 teaspoon vanilla; 1/4 tsp red gel food color; 235 grams flour; 15 grams cocoa powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 290 grams cream cheese, room temperature; 60 grams sugar; 1 egg; 1/4 teaspoon vanilla; 150 grams butter, room temperature; 330 grams powdered sugar, sifted; 1/4 teaspoon vanilla; 2 Tablespoons Oreo crumbs; 2 to 3 Tablespoons milk

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red velvet cheesecheese cake cups on a plate with caramel and ganache in the background

These are next level. Like ridiculously delicious. My son is a HUGE red velvet fan and the only one of my children that really appreciates my baking. So when I see something that I think that he would like, I make it for him.

I was watching my favorite YouTube channel and Cupcake Jemma made these Red Velvet Cheesecake Cups and I knew that he would be into them. I was right. He loves them. So much that he asked me to make them again for a dinner for his cross country team. That’s high praise from a teenager.

red velvet cheesecake cups with a bite out of one

This is a fiddly recipe. For starters, it is a British recipe, so it measured in grams. You do need a kitchen scale to make this. You can try to convert it to cups, but it is worth it to spend a few dollars and buy a scale. I really enjoy baking this way. It is so much more accurate than cups. There are far fewer dishes too. I really am a convert to this way and it’s my favorite way to bake.

Secondly, there are a lot of pieces. First, you need to make the red velvet cookie. The dough needs to chill for a few minutes before you roll them into balls and then press them into a mini muffin tin. (This dough also makes a really good straight-up cookie.)

Next, you need to make the cheesecake filling. This is just whipping together the ingredients and piping it into the cups. Bake these and while they are cooling you can start on the buttercream.

Oreo buttercream is so delicious. This is also a great thing to have around for cupcakes and cakes and fillings.

When the cups are baked and cooled, you pipe the Oreo buttercream on and then drizzle on some chocolate ganache (equal parts cream and chocolate melted and slightly cooled and caramel sauce. I like to put my sauces in a small piping bag, I think that it gives you the most control and makes the least amount of mess.

None of these things are hard to make, but there are a couple of pieces to put these all together. This is a really great thing to bake with your kids. The second time I made these, I made them with my son and they were a fun thing to bake together.

three cheesecake cookie cups on a plate with ganache and caramel

These are two bites of red velvet and cheesecake deliciousness that are going to make people very happy when you make them for them.

Red Velvet Volcano Cookie Cups

Yield: 36

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Red Velvet Cheesecake Cups - Soft red velvet cookies stuffed with vanilla cheesecake topped with Oreo buttercream and drizzled with ganache and caramel!

Ingredients

Red Velvet Cookie Cups //

170 grams brown sugar
20 grams demerara sugar
115 grams butter, room temperature
1 egg
1/4 teaspoon vanilla
1/4 tsp red gel food color
235 grams flour
15 grams cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Cheesecake Filling //

290 grams cream cheese, room temperature
60 grams sugar
1 egg
1/4 teaspoon vanilla

Oreo Buttercream //

150 grams butter, room temperature
330 grams powdered sugar, sifted
1/4 teaspoon vanilla
2 Tablespoons Oreo crumbs
2 to 3 Tablespoons milk

Instructions

Preheat oven to 340°. Spray a mini muffin tin with cooking spray. Set aside.
Begin by making the red velvet cookies. Wear gloves!!! Add the butter and sugars to the bowl of an electric mixer. Cream until light and fluffy, about 2 minutes. Add the egg, vanilla, and red gel color to bowl and mix for another minute. Sift the dry ingredients over the bowl and mix again until the dough comes together. Transfer to a bowl and chill while you work on the other components.
Wash out your bowl well. Add cream cheese, sugar, egg, and vanilla. Beat using the whisk attachment for 5 minutes until thick. Transfer to a piping bag and set aside.
Roll out the chilled cookie dough into 15 gram pieces. Put into the muffin tins and use the end of a rolling pin to make a cup.
Pipe cheesecake filling into the cups, all the way to the tops. Bake for 10 minutes. Cool in the pans for 10 minutes, then cool completely on a wire rack.
To make the Oreo buttercream, wash the bowl again, and beat the butter until it is very pale in color. Add half the sugar and beat until smooth. Add the remaining sugar and continue to beat for another few minutes. Add the vanilla, Oreo crumbs, and one Tablespoon milk. Beat for a minute. Check to see that the buttercream is loose enough to pipe. If not, add the rest of the milk and beat again. Transfer to a piping bag fitting with a round tip.
To assemble, pipe the Oreo buttercream onto the top of the cookie cups and drizzle with chocolate ganache and caramel sauce.

Notes

This recipe is from Cupcake Jemma.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 118mgCarbohydrates: 22gFiber: 0gSugar: 16gProtein: 2g

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This recipe is from Cupcake Jemma’s Youtube channel.

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