Cupcakes, Food, Recipes

Happy Valentine’s Day! Red Velvet Surprise Cupcakes with White Chocolate Icing

I don’t really celebrate Valentine’s Day, however I do love receiving gifts AND kitschy baking so I can’t complain. I found the most gorgeous Valentine’s Day cake toppers months ago and have been dying to bust them out. I pimped out my standard red velvet cupcake recipe by adding a white chocolate cream cheese icing (heaven, I can assure you) and putting a little surprise inside each cupcake…

I love you!

Sweets for my sweet

And what is the surprise inside each cupcake, I hear you ask? Something I see as synonymous with Valentine’s Day – Lindt balls! I used a selection of milk, dark, white and hazelnut balls.

Red Velvet Surprise Cupcakes with White Chocolate Cream Cheese Icing

5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24
Author: Swah


Red Velvet Cupcakes

  • 120 g butter room temperature
  • 2 eggs
  • 1⅓ cups caster sugar
  • 4 tsp cocoa
  • 4 tsp red food colouring
  • 1 tsp vanilla extract
  • 240 ml buttermilk or add 1 tablespoon of lemon juice to normal milk
  • cups plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 tsp white wine vinegar

White Chocolate Cream Cheese Icing

  • 100 g butter at room temperature
  • 250 g cream cheese at room temperature
  • 250 g white chocolate melted and cooled
  • 4-5 cups sifted icing sugar


  • 24 Lindt balls


Red Velvet Cupcakes

  • Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
  • Cream the butter, sugar and eggs until light and fluffy.
  • In a separate bowl mix the vanilla extract, cocoa powder and red food colouring into a paste. Add the paste to the creamed mixture.
  • Add half the buttermilk and mix until combined, followed by half of the flour and baking powder. Mix until incorporated and then add the remainder of the buttermilk and flour and mix thoroughly.
  • Add the salt, bicarbonate of soda and white wine vinegar and continue mixing for another 5 minutes until combined.
  • Spoon the mixture into prepared muffin tin and fill approximately ¾ full. Pop a Lindt ball on top of each cupcake (they will sink as they bake).
  • Bake in the oven for 20-25 minutes or until the cupcakes slightly spring back when touched.
  • Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack

White Chocolate Cream Cheese Icing

  • Melt the white chocolate in short bursts on a medium heat in the microwave. Set aside and cool until lukewarm.
  • Beat the cream cheese and butter until smooth in a large bowl. Add in the lukewarm white chocolate.
  • Gradually add in the icing sugar until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
  • Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes.

I also made some little chocolates – hearts and cats, because I love cats! The heart moulds were a gift from a friend and the cat moulds I found in Japan.

My favourite is the sleeping kitty.


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  • Reply Casey February 14, 2013 at 4:26 pm

    Dont celebrate valentines day… tell that to my pancakes!

    • Reply Swah February 15, 2013 at 12:14 pm

      I meant in the more traditional sense… you know.. with a boyfriend haha ;)

  • Reply vegeTARAian February 14, 2013 at 4:28 pm

    A delicious chocolatey ball inside a cupcake? Oh that sounds glorious

    • Reply Swah February 15, 2013 at 12:14 pm

      Best surprise ever!! :D

  • Reply JJ - 84thand3rd February 14, 2013 at 4:32 pm

    I want to hide in a corner and eat all the cakes – brilliant, simply brilliant.

    • Reply Swah February 15, 2013 at 12:15 pm

      Oh it’s so tempting JJ, there are a few left staring at me…

  • Reply chocolatesuze February 14, 2013 at 5:27 pm

    lindt ball innards yeeeesssssss <3

    • Reply Swah February 15, 2013 at 12:15 pm

      Can’t lose with Lindt ball innards Suze! :D

  • Reply Christine @ Cooking Crusade February 14, 2013 at 6:40 pm

    Those cupcakes look soo pretty and the white choc frosting sounds divine! Super cute toppers as well and I looove those choccy moulds! Will have to keep an eye out when I’m in Japan:)

    • Reply Swah February 15, 2013 at 12:15 pm

      Thank you Christine :) I got the moulds from a shop called Muji, keep an eye out for it!

  • Reply Sweet Adventures Blog Hop July: Sweet Surprise July 1, 2013 at 9:02 am

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  • Reply sonya October 7, 2013 at 12:50 pm

    i’m just making the white chocolate icing and i’ve read the recipe a few times and i think there aren’t any instructions about what to do with the white chocolate after it cools… is that right? am i going crazy?

    • Reply Swah October 7, 2013 at 2:04 pm

      Ahh no you are not crazy Sonya, I AM! Just amended the recipe, thanks for your keen eye :) Add the cooled white chocolate to the cream cheese and butter, then beat in the icing sugar. Thanks for picking that up!

      • Reply sonya October 15, 2013 at 9:03 pm

        thanks. i’m planning to make this icing again (yummy!) so the update is appreciated :)

  • Reply Emma December 24, 2013 at 8:28 pm

    Just tried the Lindt ball idea today but mine all seemed to drop right to the bottom, any tips on how to avoid this?
    Thanks :)

    • Reply Swah January 2, 2014 at 5:27 pm

      They do tend to sink as the cupcake bakes unfortunately, damn gravity! However if you really want them to stay in the centre, I recommend after five minutes of cooking lightly press a Lindt truffle into each partially baked cupcake :)

      • Reply mahrukh March 12, 2015 at 12:21 am

        Ummm can u please tell me that if i can use simple white vinegar instead white wine vinegar .? Pleaseee tell kinda quick . Pleaseee

        • Reply Swah March 12, 2015 at 2:52 pm

          Simple white vinegar is fine :)

          • mahrukh March 13, 2015 at 1:15 am

            Thank you !!! Your recipes and u ,both are amazing :D

          • mahrukh March 19, 2015 at 1:06 am

            Sorry if im being annoying but can i use a wisk or an electric beater ?

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  • Reply Donna September 9, 2015 at 2:11 pm

    What brand food colouring do you use

    • Reply Swah September 9, 2015 at 5:28 pm

      I use AmeriColor, it’s great!

  • Reply Georgina February 19, 2016 at 6:09 am

    Can you just half the amounts to make less?

    • Reply Swah February 19, 2016 at 3:35 pm

      Hi there, yes you can :)

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  • Reply sravanajupalli May 21, 2019 at 6:10 pm

    Thank you for sharing this.It will helpful to me

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