Red Velvet Mini Cupcakes with Chocolate Ganache
Elegant bite-sized red velvet cakes with cocoa depth and tangy sour cream crumb, finished with silky chocolate ganache. Classic American dessert perfect for celebrations, holidays, or afternoon tea. This version combines traditional red velvet charm with the sophistication of hand-dipped chocolate coating, creating impressive petit fours that feel homemade yet refined.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 cup sour cream
- ½ cup whole milk
- 1 oz red gel food coloringred liquid food coloring1 ozno change in method
liquid form requires no adjustment
- 1 tbsp vanilla extract
- 1 ½ cups mini chocolate chips, divided
- ½ cup heavy cream
Instructions
- 1
Preheat oven to 350°F.
- 2
Whisk together flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
- 3
Beat butter and sugar with electric mixer on medium speed until light and fluffy, about 5 minutes.
- 4
Add eggs one at a time, beating well after each addition.
- 5
Mix in sour cream, milk, red food color and vanilla extract.
- 6
Gradually beat in flour mixture on low speed until just combined. Do not overbeat.
- 7
Fold in half the chocolate chips.
- 8
Spoon batter into paper-lined mini cupcake pans, filling each two-thirds full.
- 9
Bake until a toothpick inserted into a cake comes out clean, about 15 minutes.
- 10
Cool completely on wire racks.
- 11
Microwave remaining chocolate chips and heavy cream on high in a medium bowl, stirring after 1 minute.
- 12
Stir until chocolate is completely melted and smooth.
- 13
Dip the top of each cooled cake into the chocolate mixture.
- 14
Place on wire rack and let chocolate set completely.
Tips
Do not overbeat the flour mixture or the cakes will become tough and dense. Mix on low speed just until combined.
For smooth ganache, ensure chocolate and cream are well combined before dipping. If ganache cools too much, microwave in 10-second intervals.
Fill cupcake cups evenly to ensure uniform baking time and consistent cake heights for professional-looking bon bons.
Good to Know
Store cooled bon bons in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week if chocolate coating contains dairy cream.
Bake and cool cakes one day ahead. Store uncovered at room temperature. Prepare ganache and dip cakes up to 6 hours before serving.
Serve at room temperature as a standalone dessert, with coffee or tea, or as part of a dessert board. Makes approximately 24-30 mini bon bons depending on pan size.
Common Mistakes
Overmix batter to avoid tough, dense cakes with tunneling
Let cakes cool completely before dipping to prevent ganache from melting through
Stir ganache after one minute to prevent scorching or uneven melting
Substitutions
Dairy-Free Swaps
General Alternatives
liquid form requires no adjustment
FAQ
Can I use liquid food coloring instead of gel?
Yes, but you may need to reduce milk slightly as liquid coloring adds more moisture. Use 1 bottle (1 oz) liquid coloring, adjusting milk to 1/4 cup plus 1 tbsp. The cakes may be slightly softer.
What if my ganache is too thick or too thin?
Ganache that sets too quickly is too thick; reheat gently and add cream by the teaspoon. If it stays runny, chill the mixture for 5-10 minutes or microwave the chocolate-cream mixture longer before dipping.
How long do the bon bons keep after dipping?
Properly sealed chocolate-dipped bon bons keep at room temperature in an airtight container for up to 5 days. Avoid warm environments as ganache may bloom or crack. Refrigerate for extended storage up to 2 weeks.