Red Velvet Cookie Cups

Bloggers Adam and Joanne Gallagher from Inspired Taste add some whimsy to your next get-together with this Red Velvet Cookie Cups recipe.

–

Save & Share

Servings 48

false

( 2 ) Ratings

2 Ratings

5 Stars 50%

4 Stars

3 Stars 50%

2 Stars

1 Stars

Member Reviews ( 7 )

24f01ff0-3356-4417-a9fb-04359483a538

ingredients 7
Prep Time 20 min
Total Time 1 hr 30 min

Ingredients

2: packages Pillsbury® Ready to Bake!™ refrigerated sugar cookies

1: box devil's food cake mix with pudding in the mix

1: cup water

1/2: cup vegetable oil

3: eggs

1: bottle (1 oz) red food color

2: containers (12 oz each) cream cheese whipped ready-to-spread frosting

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
2 Bake 12 to 15 minutes or until light golden brown.
3 Using end of wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely.
4 Meanwhile, in large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat).
5 Fill each cooled cookie cup 3/4 full with cake batter.
6 Bake 15 to 20 minutes longer or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling racks. Cool completely, about 30 minutes.
7 Frost tops of cookie cups with frosting.

EXPERT TIPS

toggle

Expert Tips

To decorate the tops of the cookie cups with cake crumbs, fill two or three empty muffin cups with cake batter. After baking, cool and then break apart with fingers until crumbs form.

Replace the devil’s food cake mix with a German chocolate cake mix.

Nutrition Information

Review & Comments

Write a Review

Rachel347

report Posted Apr. 22, 2013 12:09 PM

Are you using actual whipped cream cheese like in the cooler section or a cream cheese frosting you find with the boxed cakes?

kathy011

report Posted Jul. 3, 2012 6:29 PM

if i use yellow cake mix instead, do I need to change the egg/oil/water amounts? Are those measurements specific to devilsffod/red velvet?

DeJuan

report Posted May. 18, 2012 7:09 AM

I made these for our family New Years dinner, they were a hit, I did have batter left over,so I made extra ,then made 3 or 4 cupcakes. But next time I will make all the batter in cookie cups when I do a Church gathering. thanks

ummmm12

report Posted May. 17, 2012 2:55 AM

@brook1pv ... you could certainly use red velvet cake mix, but red velvet itself is simply devil's food mix with red food coloring.

brook1pv

report Posted May. 15, 2012 1:26 PM

Why are these called red velvet cookie cups when the cake mix is chocolate? Why wouldn't you use red velvet cake mix which is delicious. Kathy in IL