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Red Velvet Lava Crinkles

A beautiful twist on red velvet crinkles, these crinkle cups are filled with a gooey cream cheese filling that melts in your mouth
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings 11 crinkle cups
Author Jhuls @ The Not So Creative Cook

Ingredients

For the crinkle cups:

  • 130 g (½ cup + 2 tbsp) white sugar
  • 70 g (¼ cup + 1 tbsp) unsalted butter, softened to room temperature
  • 2 large eggs room temperature
  • 7.5 ml (½ tbsp) milk
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • 30 ml (1 tbsp) red food coloring (start at ½ tbsp and then add more if needed)
  • 190 g (1 ½ cup, spoon and leveled) all-purpose flour
  • 12 g (2 tbsp) cocoa powder
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • ¼ tsp salt
  • powdered sugar to coat the crinkle dough

For the cream cheese filling:

  • 113 g cream cheese softened
  • ¼ - ½ cup powdered sugar
  • 1 tsp vanilla
  • ½ tsp salt
  • 2-3 tbsp whipping cream

Instructions

For the crinkle cups:

  1. In a bowl, cream together the softened butter and white sugar. Beat until it's pale and fluffy, about 2 minutes.
  2. Gradually add the eggs, one at a time, mixing after each addition.
  3. Add the vanilla, milk, vinegar, and red food coloring, and mix until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until everything is incorporated.
  6. Cover the dough with plastic wrap and chill it in the fridge for 2 hours, or up to overnight.
  7. When you're ready to bake, preheat your oven to 350 F and line a muffin pan with muffin liners.
  8. Once the dough is firm, scoop out 45g portions and roll them into balls. (I used an ice cream scoop with a 40ml capacity.)
  9. Roll each dough ball in powdered sugar until it's fully coated, then place them in the muffin pan.

  10. Use the back of a measuring spoon to gently press down and create little pockets in the center of each crinkle cup, hoping the pockets won’t disappear while baking… But if they do, no worries! Just press them back in once they come out of the oven.

  11. Bake for 12-15 minutes, rotating the pan halfway through.

  12. Once they’re done, take them out of the oven and, while they’re still hot, press the pockets back in with the back of the measuring spoon. Let the crinkle cups cool while you prepare the filling.

For the cream cheese filling:

  1. In a bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar, salt, and vanilla, then beat until everything is well combined.
  3. Pour in the whipping cream and mix until smooth or until you reach your desired consistency.
  4. Spoon the cream cheese filling into the pockets of the crinkle cups.

Recipe Notes

  • Measure the flour correctly: Spoon and level, don’t scoop!
  • Let it rest in the fridge for at least 2 hours. I even threw mine in the freezer because, let’s be real, this girl is impatient. 😅
  • Get the powdered sugar right: Start with ¼ cup and taste. If you like it sweeter, add more.
  • Adjust the whipping cream: Add it until you reach the consistency you like—whether that’s flowing like lava or thick like the one I made (just right, in my opinion).
  • The pockets may disappear: While baking, they might turn into crinkle muffins, but no worries! Once they come out of the oven, just press the pockets back in.