Ingredients
- All-purpose flour: 1 cup
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 2 tablespoons
- Baking soda: 1 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1/2 cup
- Red food coloring: 1 tablespoon
- Cream cheese, softened: 8 ounces
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda.
- Step 3: In a separate bowl, combine buttermilk, oil, and red food coloring. Add wet ingredients to dry ingredients and mix until just combined.
- Step 4: Fill each muffin liner about 2/3 full with red velvet batter.
- Step 5: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting with softened cream cheese.
Notes
- For optimal flavor and texture, store these cheesecake bites in an airtight container in the refrigerator.
- Reheating isn't recommended; these bites are best enjoyed chilled or at room temperature.
- Garnish with a sprinkle of cocoa powder or mini chocolate chips for a delightful presentation.
- Don't overmix the batter—a few streaks are okay! Overmixing develops gluten, making them less tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American