There’s a special kind of joy that comes from pulling freshly baked treats out of the oven, the kind that wraps around you like a warm hug. The vibrant red hue of Mini Red Velvet Bundt Cakes always draws me in, evoking memories of festive gatherings and sweet celebrations. I recently stumbled upon this delightful recipe while rummaging through my kitchen, looking for a way to spruce up our weekend dessert routine.

These bundt cakes offer the perfect blend of rich flavor and moist texture, and the mini sizes make them an irresistible treat for both kids and adults alike. The nostalgia of classic red velvet is elevated by a sprinkle of chocolate chips, making each bite decadently satisfying. If you’ve been feeling uninspired by takeout options or the same old desserts, this unique recipe is easily a showstopper that promises to impress your family and friends without any intricate techniques.

Join me as I guide you through creating these delicious Mini Red Velvet Bundt Cakes that will not only awaken your taste buds but also become a new staple in your baking repertoire!

Mini Red Velvet Bundt Cakes Ingredients

Prepare to delight your senses with these amazing Mini Red Velvet Bundt Cakes!

For the Batter
• 1/2 cup salted butter – adds a rich flavor and moisture to the cakes.
• 1 cup canola or vegetable oil – ensures a tender crumb; can substitute with olive oil for a twist.
• 2 cups sugar – sweetens the batter and contributes to its moist texture.
• 4 large eggs – bind the ingredients together and create a light, airy texture.
• 2 tablespoons red liquid food dye – gives that signature vibrant color; be sure to use food-grade dye for the best results.
• 1 tablespoon pure vanilla extract – adds warmth and depth of flavor to the cakes.
• 1 teaspoon distilled white vinegar – enhances the red hue and tenderizes the cake.
• 3 cups cake flour – provides a soft texture; feel free to use all-purpose flour if that’s what you have on hand.
• 1 teaspoon baking soda – helps the cakes rise and create a fluffy texture.
• 2 tablespoons unsweetened cocoa powder – adds a subtle chocolate flavor that complements the red velvet.
• 1 pinch kosher salt – balances sweetness and enhances the cake’s overall flavor.
• 1 cup buttermilk – contributes to the moistness and tenderness; can swap with regular milk plus a dash of lemon juice.
• semi-sweet chocolate chips – sprinkle on top for added sweetness and a delightful touch of richness.

These ingredients come together to make the mouthwatering Mini Red Velvet Bundt Cakes, guaranteed to be a favorite for everyone!

How to Make Mini Red Velvet Bundt Cakes

1. Preheat your oven to 350°F (175°C). This ensures that your bundt cakes will bake evenly and come out perfectly fluffy.

2. Cream the butter, oil, and sugar in a large mixing bowl until smooth and fluffy. The mixture should be light and airy—this sets the stage for deliciously moist cakes.

3. Add the eggs one at a time, mixing well after each addition. Then, incorporate the red food dye, vanilla extract, and vinegar, ensuring everything is fully combined and vibrant.

4. Sift together the cake flour, baking soda, kosher salt, and cocoa powder in a medium bowl. This will aerate your dry ingredients, making it easier to blend them into your wet mixture smoothly.

5. Combine the dry ingredients with the red batter mixture in three parts, alternating with the buttermilk. Start and end with the flour, mixing thoroughly between each addition until the batter is smooth, with no lumps remaining.

6. Spray your mini bundt pan with non-stick cooking spray to prevent any sticking. Then, fill each bundt cavity about 3/4 full with the batter.

7. Sprinkle 4-5 chocolate chips on top of each filled bundt for an extra touch of sweetness. These little bursts of chocolate make each bite even more delightful.

8. Bake in the oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. They should be slightly domed and firm to the touch.

9. Cool for 5 minutes in the pan, then gently invert the cakes onto a wire rack to cool completely before frosting. This step is crucial for achieving the perfect texture.

Optional: Drizzle a cream cheese glaze over the cooled cakes for a delicious finish!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Mini Red Velvet Bundt Cakes are ideal for meal prep and can save you time during busy weekdays! You can prepare the batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator to keep it fresh. The cakes can also be baked ahead and stored in the fridge for up to 3 days. To maintain their moisture and flavor, wrap each cooled bundt cake in plastic wrap or store them in a sealed container. When it’s time to serve, simply frost them and enjoy! This makes your baking process effortless and ensures you always have a delightful treat on hand.

What to Serve with Mini Red Velvet Bundt Cakes?

Indulging in the delightful flavors of these mini treats invites the opportunity to create a memorable meal experience.

• Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture that perfectly complements the dense cake.
• Cream Cheese Frosting: This classic pairing enhances the cake’s flavor, offering a tangy sweetness that elevates each bite.
• Vanilla Ice Cream: The creaminess of vanilla ice cream contrasts beautifully with the tender bundt cakes, turning your dessert into a delightful sundae.
• Fresh Berries: Juicy strawberries or raspberries introduce a refreshing brightness that balances the sweetness of the mini cakes.
• Chocolate Sauce: Drizzling warm chocolate sauce over the bundt cakes provides a luscious richness that chocolate lovers will adore.
• Nutty Crunch: Sprinkle chopped pecans or walnuts for a satisfying crunch that adds texture and richness to every mouthful.
• Coffee or Espresso: A cup of freshly brewed coffee or espresso pairs wonderfully, cutting through the sweetness while enhancing the cake’s flavors.
• Champagne: Celebrations call for bubbly! A glass of chilled champagne turns this dessert into an elegant occasion.

Mini Red Velvet Bundt Cakes Variations

Feel free to sprinkle your own magic into these delightful treats with these variations that will excite your palate!

• Gluten-Free: Substitute regular flour with a gluten-free blend for a deliciously accommodating and tender cake.
• Dairy-Free: Use almond or coconut milk instead of buttermilk, and replace butter with a plant-based alternative for a creamy texture without dairy.
• Lower Sugar: Reduce the sugar by a third, or use natural sweeteners like honey or maple syrup for a lighter version that still satisfies your sweetness cravings.
• Nutty Crunch: Fold in chopped pecans or walnuts to the batter for a delightful crunch that adds texture and warmth.
• Cocoa Kick: Increase the cocoa powder to 4 tablespoons for an extra layer of rich chocolate flavor, taking those classic red velvet vibes to new heights.
• Fruit Infusion: Add a cup of crushed raspberries or strawberries to the batter for a fruity twist that beautifully complements the chocolate notes.
• Coffee Flavor: Incorporate a tablespoon of instant espresso powder into the batter to deepen the flavors with a subtle coffee essence that adds complexity.
• Spicy Heat: Mix in a dash of cayenne pepper or cinnamon for a warm, unexpected kick that enhances the overall flavor profile.

With these variations, your Mini Red Velvet Bundt Cakes will become an even more exciting canvas for your baking creativity!

How to Store and Freeze Mini Red Velvet Bundt Cakes

Room Temperature: Store the bundt cakes in an airtight container at room temperature for up to 3 days. This keeps them fresh and adds to their delightful texture.

Fridge: If you plan to keep them longer, refrigerate the bundt cakes in an airtight container for up to 1 week. Allow them to come to room temperature before serving for the best flavor.

Freezer: For longer storage, these Mini Red Velvet Bundt Cakes freeze well! Wrap each cake individually in plastic wrap and aluminum foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months.

Reheating: To enjoy your stored cakes, simply let them thaw overnight in the fridge or at room temperature. You can warm them in the microwave for about 10-15 seconds if you prefer a cozy, just-baked experience.

Mini Red Velvet Bundt Cakes Recipe FAQs

How do I select the right ripeness for my ingredients?
For a smooth batter, ensure your eggs are at room temperature; this means taking them out of the fridge about 30 minutes before using. Your butter should also be softened—think of it as being slightly pliable yet firm. As for buttermilk, fresh is always better; avoid anything past its expiration date for the best taste.

What’s the best way to store Mini Red Velvet Bundt Cakes?
Absolutely! You can keep these delicious bundt cakes in an airtight container at room temperature for up to 3 days. If you want to store them longer, place them in the refrigerator for up to a week. Always bring them to room temperature before serving to fully experience their flavorful charm.

Can I freeze Mini Red Velvet Bundt Cakes?
Very much so! To freeze, first wrap each bundt cake individually in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place them in a freezer-safe bag, and you can enjoy them within 3 months. When you’re ready to indulge, simply let them thaw overnight in the fridge or at room temperature before savoring.

What should I do if my batter is too thick?
If you find your batter is thicker than desired, add a little additional buttermilk—start with a tablespoon at a time! Mix gently until you reach a smooth, pourable consistency. This tip helps ensure beautifully fluffy Mini Red Velvet Bundt Cakes!

Can these Mini Red Velvet Bundt Cakes be made allergen-friendly?
Yes, they can! For a gluten-free version, you can substitute the cake flour with a gluten-free all-purpose flour blend. If you need to make them dairy-free, opt for a plant-based butter and substitute buttermilk with a non-dairy alternative, adding a splash of vinegar to achieve the right tanginess. Always double-check labels for any hidden allergens!

What if my cakes are dry after baking?
If your Mini Red Velvet Bundt Cakes turn out dry, it could be due to overmixing after adding the flour or baking them too long. For the next batch, mix just until the ingredients are combined to prevent excess air from making them too airy. Keep an eye on the baking time, starting to check for doneness a minute or two earlier each time. Happy baking!

Mini Red Velvet Bundt Cakes

Delight in the rich flavor of mini red velvet bundt cakes, perfect for any celebration or family gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Cooling Time 5 minutes mins

Total Time 38 minutes mins

Servings: 12 cakes

Course: DESSERT RECIPES

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Batter

• 1/2 cup salted butter adds a rich flavor and moisture
• 1 cup canola or vegetable oil can substitute with olive oil
• 2 cups sugar sweetens the batter
• 4 large eggs binds the ingredients
• 2 tablespoons red liquid food dye use food-grade dye
• 1 tablespoon pure vanilla extract adds depth of flavor
• 1 teaspoon distilled white vinegar enhances the red hue
• 3 cups cake flour provides a soft texture
• 1 teaspoon baking soda helps the cakes rise
• 2 tablespoons unsweetened cocoa powder adds a subtle chocolate flavor
• 1 pinch kosher salt balances sweetness
• 1 cup buttermilk contributes to moistness
• semi-sweet chocolate chips for sprinkling on top

Equipment

• mini bundt pan
• Mixing bowls
• Whisk
• measuring cups
• measuring spoons
• Toothpick

Method

 

Baking Instructions

1. Preheat your oven to 350°F (175°C).
2. Cream the butter, oil, and sugar until smooth and fluffy.
3. Add the eggs one at a time, mixing well after each. Incorporate the red dye, vanilla extract, and vinegar.
4. Sift together the flour, baking soda, kosher salt, and cocoa powder in a separate bowl.
5. Combine the dry ingredients with the batter in three parts, alternating with the buttermilk.
6. Spray the mini bundt pan with non-stick cooking spray. Fill each cavity about 3/4 full with batter.
7. Sprinkle chocolate chips on top of each filled bundt.
8. Bake for 15-18 minutes, or until a toothpick comes out clean.
9. Cool for 5 minutes, then invert the cakes onto a wire rack.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Optional: Drizzle a cream cheese glaze over the cooled cakes for a delicious finish.

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Let us know how it was!

There’s nothing quite like the thrill of breaking into a cupcake only to find a luscious chocolate center waiting to surprise you. That moment of indulgence, where rich red velvet meets gooey molten lava, is pure bliss. I discovered this delightful recipe for Red Velvet Molten Lava Cupcakes during a cozy afternoon in the kitchen, and let me tell you—it quickly became a favorite.

These little beauties are perfect for impressing guests at dinner parties or simply treating yourself after a long day. With just a handful of ingredients and a mere 15 minutes in the oven, you’re on your way to creating a dessert that feels decadent yet is astonishingly easy to whip up. Topped with a creamy dollop of cream cheese whipped cream, they’re the ultimate sweet escape that banishes boring fast food desserts to the past. Let’s dive into the recipe and make some magic happen in your kitchen!

Red Velvet Molten Lava Cupcakes Ingredients

For the Cupcake Batter

• Semisweet or bittersweet chocolate – adds a rich, deep flavor; opt for high-quality chocolate for best results.
• Heavy whipping cream – ensures the chocolate melts smoothly and creates a luscious center.
• All-purpose flour – forms the cupcake structure; make sure it’s properly measured for fluffy results.
• Unsweetened cocoa powder – enhances the chocolate flavor; don’t skip it, as it complements the red velvet perfectly.
• Baking soda – helps the cupcakes rise; make sure it’s fresh for the best lift.
• Table salt – balances sweetness; just a pinch goes a long way in enhancing flavor.
• Large egg yolk – enriches the batter; use room temperature for the best emulsion.
• Unsalted butter – provides moisture and flavor; cool it for 15 minutes after melting to avoid cooking the egg.
• Granulated sugar – sweetens the cupcakes; a fine sugar will blend better for a smooth texture.
• Full-fat buttermilk – adds moisture and ensures tenderness; use room temperature for better mixing.
• Vanilla extract – infuses a warmth in flavor; always choose pure vanilla for the best taste.
• Red food coloring – gives the cupcakes their vibrant hue; gel food coloring works best for intensity.
• White distilled vinegar – helps activate the baking soda for a perfect rise; don’t skip this for fluffy cupcakes.

For the Topping

• Cream Cheese Whipped Cream – adds a rich, tangy contrast to the sweet cupcakes; whip it until fluffy for the best texture.

How to Make Red Velvet Molten Lava Cupcakes

1. Preheat your oven to 350°F (175°C) and prepare your cupcake molds by greasing them lightly. This crucial step ensures your cupcakes release easily once baked, leading to a perfect presentation.

2. Melt the chopped chocolate with the heavy whipping cream over a double boiler or in the microwave until smooth and glossy. This indulgent mixture will serve as the gooey center of your cupcakes.

3. Combine the dry ingredients in a mixing bowl: flour, cocoa powder, baking soda, and salt. Whisk them together thoroughly, ensuring there are no lumps, to create a light cupcake batter.

4. Whisk together the egg yolk, melted butter, granulated sugar, buttermilk, vanilla extract, red food coloring, and vinegar in a separate bowl. This wet mixture is essential for the vibrant color and moist texture of your cupcakes!

5. Mix the wet and dry ingredients gently until just combined. Avoid over-mixing; the batter should be slightly lumpy for the best texture.

6. Divide the batter evenly into the prepared cupcake molds, filling each about two-thirds full. This will give your cupcakes room to rise beautifully without overflowing.

7. Spoon a generous dollop of the melted chocolate mixture into the center of each cupcake. This step is what makes them molten lava cupcakes, promising a delicious, gooey surprise!

8. Bake in the preheated oven until just set, about 15 minutes. They should be firm on the edges but still soft in the middle—trust your senses!

9. Cool slightly before serving. Let them rest in the molds for a few minutes for ease of removal, and then top with a swirl of cream cheese whipped cream for added richness.

Optional: Drizzle with chocolate sauce for an extra layer of indulgence!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Red Velvet Molten Lava Cupcakes are perfect for busy weeknights or last-minute gatherings! You can prepare the cupcake batter up to 24 hours in advance; simply store it in an airtight container in the refrigerator to maintain freshness. If you prefer, the chocolate filling can also be made ahead and refrigerated for a couple of days. When you’re ready to bake, fill the cupcake molds, insert the chocolate center, and pop them into a preheated oven. They’ll be just as delicious as when made fresh, providing you with an elegant dessert with minimal effort! Enjoy the time-saving benefits of meal prep while delighting your family and friends!

What to Serve with Red Velvet Molten Lava Cupcakes?

Delight in a full dining experience that perfectly complements your heavenly dessert.

• Rich Coffee: The robust flavors of coffee enhance the chocolate richness, creating a comforting harmony with each bite.
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a cool contrast to the warm, molten cupcakes, elevating the indulgence.
• Fresh Berries: Juicy raspberries or strawberries bring a refreshing tartness, beautifully balancing the sweetness of the cupcakes.
• Chocolate Sauce: Drizzling extra chocolate sauce over the cupcakes intensifies the chocolate experience, satisfying any sweet tooth.
• Mint Tea: The calming herbal notes of mint tea cleanse the palate and provide a refreshing finish after the decadent dessert.
• Caramel Sauce: Adding a drizzle of rich caramel sauce enhances flavors and introduces a new layer of sweetness that’s hard to resist.
• Whipped Cream: A dollop of lightly sweetened whipped cream pairs perfectly, providing a fluffy texture that complements the molten center.
• Sparkling Water: A fizzy sparkling water with a hint of lemon helps cleanse the palate, creating a delightful contrast to the rich cupcakes.
• Crème Fraîche: The tangy taste of crème fraîche makes a lovely contrast to the sweetness, offering a sophisticated twist.

Red Velvet Molten Lava Cupcakes Variations

Feel free to get creative with these delicious cupcakes and make them your own!

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a similar texture sans gluten.
• Vegan: Replace the egg yolk with a flaxseed egg and use coconut cream instead of heavy whipping cream. These adjustments still deliver that rich flavor you crave!
• Flavor Twist: Add a teaspoon of almond extract to the wet mixture for a delightful twist on the classic red velvet flavor. It’s a small swap that makes a big difference!
• Decadent Additions: Sprinkle in chocolate chips or crushed nuts into the cupcake batter for a delightful crunch and added chocolatey goodness. These textures turn a simple treat into an indulgence!
• Spicy Surprise: Mix in a pinch of cayenne pepper into the chocolate mixture for an unexpected but delightful heat that complements the sweetness perfectly.
• Fruit-Filled: Substitute some of the melted chocolate in the center with raspberry or cherry preserves for a fruity surprise beneath the cake. The luscious fruit layer elevates the overall flavor!
• Dairy-Free: Swap heavy cream for coconut cream and use a dairy-free butter substitute for a delightful rich flavor without the dairy.
• Caramel Center: Instead of chocolate, fill the cupcakes with caramel sauce for a sweet and gooey center that’ll leave your taste buds dancing.

How to Store and Freeze Red Velvet Molten Lava Cupcakes

Fridge: Store any leftovers in an airtight container for up to 3 days. This keeps the cupcakes moist while preserving their luxurious texture and flavor.

Freezer: You can freeze unbaked cupcake batter for up to 2 months. Portion the batter into cupcake molds, cover tightly with plastic wrap, and freeze until you’re ready to bake fresh cupcakes.

Reheating: To revive day-old cupcakes, microwave them for about 10-15 seconds. This warms the cake and softens the center slightly, keeping that delightful molten quality intact.

Serving Tips: When serving, top with fresh cream cheese whipped cream right before indulging for the best flavor experience!

Red Velvet Molten Lava Cupcakes Recipe FAQs

What is the best way to select ripe ingredients for this recipe?
Absolutely! For the best results, ensure your egg yolk is fresh and at room temperature for smooth blending. Choose high-quality semisweet or bittersweet chocolate to create a rich molten center. If using buttermilk, pick full-fat versions, which guarantee a creamy texture and richer flavor.

How should I store leftover Red Velvet Molten Lava Cupcakes?
Very easy! Store any uneaten cupcakes in an airtight container in the fridge for up to 3 days. This keeps them fresh and preserves their moist texture. Just remember to keep them cool and wrapped to prevent drying out!

Can I freeze the batter or baked cupcakes?
Absolutely! You can freeze unbaked cupcake batter for up to 2 months. Portion the batter into cupcake molds, cover with plastic wrap, and then freeze. When you’re ready to bake, simply pop them in the oven without thawing—just add a couple of extra minutes to the baking time. For baked cupcakes, allow them to cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months.

What if my cupcakes are overbaked?
No worries! If you accidentally overbake your cupcakes and they turn out dry, the creamy cream cheese whipped cream helps bring some moisture back. For future batches, make sure to keep an eye on them and pull them out of the oven as soon as the edges are set but the center remains soft. Remember, practice makes perfect!

Are these cupcakes suitable for people with allergies?
I recommend caution! These Red Velvet Molten Lava Cupcakes contain gluten (from flour), dairy (in the buttermilk and cream), and eggs. If you have food allergies, consider using gluten-free flour, a dairy-free milk alternative, or an egg substitute like flaxseed meal mixed with water. Always double-check ingredient labels to ensure safety!

How do I achieve the perfect molten center?
To get that gooey chocolate center, it’s key to bake the cupcakes just until the edges are set—about 15 minutes. If you poke a toothpick into a cupcake, it should come out with some moist crumbs. For an even more reliable result, you can bake a test cupcake before serving your guests to ensure you hit that sweet spot!

Red Velvet Molten Lava Cupcakes

Indulge in Red Velvet Molten Lava Cupcakes with a gooey chocolate center—an easy and unforgettable dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cooling Time 5 minutes mins

Total Time 30 minutes mins

Servings: 12 cupcakes

Course: DESSERT RECIPES

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Cupcake Batter

• 4 oz Semisweet or bittersweet chocolate high-quality for best results
• 1/4 cup Heavy whipping cream for a luscious center
• 1 cup All-purpose flour properly measured for fluffiness
• 2 tbsp Unsweetened cocoa powder enhances chocolate flavor
• 1 tsp Baking soda ensure it's fresh
• 1 pinch Table salt balances sweetness
• 1 large Egg yolk use room temperature
• 1/4 cup Unsalted butter cool for 15 minutes after melting
• 1 cup Granulated sugar fine sugar for smooth texture
• 1/2 cup Full-fat buttermilk use room temperature
• 1 tsp Vanilla extract use pure vanilla
• 1 tbsp Red food coloring gel works best for intensity
• 1 tsp White distilled vinegar activates baking soda

Topping

• 1 cup Cream Cheese Whipped Cream whip until fluffy for best texture

Equipment

• Oven
• Cupcake molds
• Mixing bowl
• Whisk
• Double boiler

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease the cupcake molds.
2. Melt the chocolate with the heavy whipping cream until smooth and glossy.
3. Combine the dry ingredients: flour, cocoa powder, baking soda, and salt in a bowl.
4. Whisk together the egg yolk, melted butter, granulated sugar, buttermilk, vanilla extract, red food coloring, and vinegar in another bowl.
5. Mix the wet and dry ingredients gently until just combined.
6. Divide the batter into cupcake molds, filling each about two-thirds full.
7. Spoon a dollop of melted chocolate mixture into the center of each cupcake.
8. Bake until just set, about 15 minutes.
9. Cool slightly before serving and top with cream cheese whipped cream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

To revitalize leftover cupcakes, microwave for 10-15 seconds. Store leftovers in an airtight container for up to 3 days, or freeze unbaked batter for up to 2 months.

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Let us know how it was!

There’s a special kind of joy that comes from baking that fills your kitchen with warmth and delightful aromas, and these Strawberry Kiss Cookies are no exception. Imagine the sweet scent of strawberries mingling in the air while creamy chocolate kisses await to be nestled in a buttery, pink-hued cookie. I discovered this gem when I was looking to impress some friends with a treat that was both adorable and delicious, and let me tell you, this recipe did not disappoint!

What makes these cookies truly irresistible is how easy they are to whip up, even on a busy weeknight. With just a few pantry staples like strawberry cake mix and cream cheese, in under 90 minutes, you can create a batch of 30 cookies that are as lovely to look at as they are to eat. Whether you’re celebrating a special occasion or just want to brighten your day with a little homemade goodness, these Strawberry Kiss Cookies are sure to bring smiles all around. Join me as we dive into this sweet adventure!

Strawberry Kiss Cookies Ingredients

For the Cookie Dough
• Strawberry Cake Mix – gives these cookies their vibrant flavor and color.
• Unsalted Butter – adds a rich, creamy texture; make sure it’s softened for easy mixing.
• Large Egg – binds the ingredients together and helps the cookies rise beautifully.
• Cream Cheese – provides a deliciously creamy consistency and a subtle tang, enhancing the strawberry flavor.

For the Topping
• Pink Sanding Sugar – adds a lovely sparkle and crunchy texture; feel free to substitute with regular sugar if desired.
• Hershey’s Kisses – the classic addition for a sweet surprise at the center; try any flavor you love for a twist on these Strawberry Kiss Cookies!

How to Make Strawberry Kiss Cookies

1. Mix Ingredients: In a large bowl, stir together the dry strawberry cake mix, melted unsalted butter, and large egg. Blend until you have a smooth, near-homogeneous mixture that showcases that cheerful pink hue.

2. Add Cream Cheese: Gently incorporate the cream cheese into the mixture. Ensure it’s well combined, creating a rich and creamy cookie dough that’s ready for a chill in the fridge.

3. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour. This step is essential for firming up the dough, making it easier to shape later on.

4. Preheat Oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. This will keep your cookies from sticking – we want everything to go smoothly!

5. Prepare Kisses: Unwrap 48 Hershey’s Kisses and place pink sanding sugar in a small bowl. This is where the magic happens as you prepare for the grand finish of your cookies.

6. Form Cookies: Once the dough is chilled, roll it into tablespoon-sized balls. Then, roll the balls in the pink sanding sugar, allowing them to glisten with sugary sparkle.

7. Arrange on Tray: Place the glittering cookie balls on the prepared baking sheets, spacing them a couple of inches apart. They will spread a bit while baking, so give them room to shine!

8. Bake: Place the trays in the oven and bake the cookies for 8-10 minutes or until they’re set and slightly golden. You’ll know they’re ready when your kitchen smells heavenly!

9. Cool Briefly: Remove the cookies from the oven and let them sit for about 2 minutes on the baking tray. This resting time helps them firm up just the right amount.

10. Add Kisses: Gently press a chocolate kiss into the center of each cookie. This step not only adds sweetness but also creates the iconic look of your Strawberry Kiss Cookies!

11. Cool Completely: Transfer the cookies to a cooling rack. Allow them to cool fully before storing them in an airtight container at room temperature, where they’ll stay soft and delicious for days to come.

Optional: Top with extra pink sanding sugar for a festive touch!

Exact quantities are listed in the recipe card below.

Strawberry Kiss Cookies Variations

Feel free to get creative and put your own twist on these delightful cookies that promise to tantalize your taste buds!

• Gluten-Free: Substitute the strawberry cake mix with a gluten-free cake mix for a gluten-free treat everyone can enjoy.
• Chocolate Fudge: Use chocolate cake mix instead of strawberry mix for a rich, fudgy flavor that pairs beautifully with the chocolate kisses.
• Nutty Crunch: Add 1/2 cup of finely chopped nuts, like walnuts or pecans, for a delightful crunch that enhances the cookie’s texture.
• Cream Cheese Swirl: For an extra creamy surprise, swirl in dollops of cream cheese filling instead of fully incorporating it, creating a beautiful marbled effect.
• Berry Medley: Mix in 1/2 cup of dried strawberries or other berries into the dough for extra fruity goodness that brings a delightful chew.
• Vanilla Hints: A splash of vanilla extract can elevate the flavor profile; add it in with the egg for an aromatic twist that pairs wonderfully with strawberries.
• Spicy Surprise: For a hint of heat, add a pinch of cayenne pepper or chili powder; the subtle kick will complement the sweetness of the cookies beautifully.
• Festive Sprinkles: Ditch the sanding sugar and roll the cookie dough balls in colorful sprinkles for a fun and festive look that’s perfect for celebrations!

What to Serve with Strawberry Kiss Cookies?

Imagine a delightful spread that enhances the sweet charm of these cookies, bringing smiles and flavors to any gathering.

• Milkshake: A strawberry milkshake pairs beautifully, echoing the cookie’s fruity notes while adding a creamy richness that feels decadent.

• Fresh Fruit Salad: A bright mix of fresh berries adds a burst of color and freshness, balancing the sweetness of the cookies and refreshing your palate.

• Chocolate Covered Strawberries: These elegant bites complement the chocolate kisses in the cookies, creating a harmonious blend of flavors that feels indulgent yet playful.

• Vanilla Ice Cream: Nothing beats a scoop of smooth vanilla ice cream served alongside warm cookies, making each bite a delightful contrast of textures and temperatures.

• Herbal Tea: A cup of soothing herbal tea provides a warm, aromatic companionship that enhances the flavors of the cookies without overwhelming them.

• Sparkling Lemonade: The tangy fizz of sparkling lemonade cuts through the sweetness of the cookies, creating a refreshing and uplifting drink choice that’s perfect for any occasion.

Creating a full meal around Strawberry Kiss Cookies opens the door to delightful culinary adventures that ensure your gathering is memorable. Enjoy crafting the perfect pairings!

How to Store and Freeze Strawberry Kiss Cookies

Room Temperature: Store your Strawberry Kiss Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh for snacking.

Refrigerator: If you want them to last longer, you can refrigerate the cookies, keeping them in an airtight container for up to 1 week. Just allow them to come back to room temperature before enjoying!

Freezer: For longer storage, freeze the cookies individually wrapped in plastic wrap or in an airtight container for up to 3 months. Thaw in the fridge or at room temperature when ready to eat.

Reheating: For a delightful warm treat, reheat cookies in the oven at 350°F for 5–7 minutes or in the microwave for about 10 seconds. Enjoy the melted chocolate kiss!

Make Ahead Options

These Strawberry Kiss Cookies are perfect for meal prep and can be made ahead to save time during your busy weeknights! You can prepare the cookie dough up to 24 hours in advance; simply mix the ingredients as directed and chill it in the refrigerator. This step not only enhances the flavors but also ensures easier handling when you’re ready to bake. If you want to take it a step further, you can roll the cookie balls in sanding sugar and refrigerate them for up to 3 days. When it’s time to bake, just pop them in the oven and add the Hershey’s Kisses right after they come out. You’ll enjoy the same delightful taste with minimal effort!

Strawberry Kiss Cookies Recipe FAQs

How do I choose the right strawberries for my Strawberry Kiss Cookies?
Absolutely! While this recipe uses strawberry cake mix, you can enhance the strawberry flavor by adding fresh strawberries. Look for ripe, vibrant strawberries without dark spots or mushy areas. They should be firm to the touch and bright red in color.

What is the best way to store Strawberry Kiss Cookies?
You can store your Strawberry Kiss Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and delicious for snacking. If you’d like them to stay fresh for a longer period, you can refrigerate them for up to 1 week, but remember to let them come back to room temperature before indulging!

Can I freeze Strawberry Kiss Cookies?
Yes! To freeze your Strawberry Kiss Cookies, wrap each cookie individually in plastic wrap or place them in an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw in the fridge or at room temperature. For an even more delightful treat, you can reheat them in the oven!

What should I do if my cookie dough isn’t sticking together?
Very! If your dough feels crumbly and isn’t holding together, it may be due to the cream cheese not being mixed in thoroughly or using too much cake mix. To fix this, you can add a splash of milk, a teaspoon at a time, until the dough binds together nicely. Just be careful not to add too much liquid!

Can my pets eat Strawberry Kiss Cookies?
No, it’s best to keep Strawberry Kiss Cookies away from pets. The chocolate Kisses can be toxic to dogs and cats, so please avoid giving them any cookies containing chocolate. If you’re looking for a pet-friendly treat, consider making a cookie version that’s safe, using ingredients like peanut butter and oats instead.

Strawberry Kiss Cookies

Delightful Strawberry Kiss Cookies with creamy chocolate centers are perfect for any occasion, easy to make, and sure to impress your friends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 30 cookies

Course: DESSERT RECIPES

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Cookie Dough

• 1 box Strawberry Cake Mix gives cookies vibrant flavor and color
• 1/2 cup Unsalted Butter softened
• 1 large Egg bonds the ingredients
• 8 oz Cream Cheese softened

For the Topping

• 1/4 cup Pink Sanding Sugar adds sparkle and crunch
• 48 pieces Hershey's Kisses for topping

Equipment

• Large Bowl
• cookie sheets
• parchment paper
• refrigerator

Method

 

How to Make Strawberry Kiss Cookies

1. In a large bowl, stir together the dry strawberry cake mix, melted unsalted butter, and large egg until smooth.
2. Gently incorporate the cream cheese into the mixture until well combined.
3. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour.
4. Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
5. Unwrap 48 Hershey's Kisses and place pink sanding sugar in a small bowl.
6. Roll the chilled dough into tablespoon-sized balls and roll in pink sanding sugar.
7. Place the cookie balls on the prepared baking sheets, spacing them a couple of inches apart.
8. Bake the cookies for 8-10 minutes or until slightly golden.
9. Let the cookies sit for about 2 minutes on the baking tray before transferring them.
10. Gently press a chocolate kiss into the center of each cookie.
11. Transfer the cookies to a cooling rack and allow them to cool fully.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 80mgPotassium: 30mgSugar: 9gVitamin A: 5IUCalcium: 2mgIron: 2mg

Notes

Optional: Top with extra pink sanding sugar for a festive touch.

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