I soooooo loved the Cake Pop Centered Pumpkin Cupcake this Thanksgiving that I am giving a Christmas version a try. RED VELVET! YUM!
You can either use a chocolate cake mix and add Red Velvet Coloring/Flavor or buy a Red Velvet cake mix. For this cupcake I used a cake mix and followed the instructions on the package except...now, here is the big secret...I used chocolate milk instead of water, and melted butter instead of oil. AND, I always add just a little cinnamon to a chocolate batter. Not a lot, just a teaspoon. The cake pop center was done exactly the same as in the pumpkin flavored cupcake. I AM IN LOVE!
F.Y.I. This also works well with a mini cupcakes. I made the cake ball center just a little bigger than a marble. It is a great size..they were adorable. Also, if these seem too much work for one day, you can make the cake pops centers several days ahead. I made them, lined them on a cookie sheet in a single layer, and stuck them in the freezer. After they were frozen, I took them off the cookie sheet and put them in a Ziploc freezer bag. The day I wanted to make the cupcakes, I laid the cake pops back on a cookie sheet and allowed the to thaw...it seems like way less work this way!