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The Hood Magazine

Red Velvet Cupcake Cookies

Jan 28, 2014 04:18PM ● By Anonymous

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Red Velvet Cupcake Cookies



  • 1 box red velvet cake mix
  • 2 eggs
  • 1/3 c canola oil
  • 1/4 c powdered sugar
  • About 36 Hershey’s® Kisses (any kind), frozen



Preheat your oven to 350 degrees. Spray mini muffin tins with cooking spray and set aside. In a medium size bowl combine the cake mix, eggs, and oil. Blend with your hand mixer for about 2 minutes or until mixed well. Scoop out spoonfuls of dough into the muffin tins filling them about ⅔ of the way. Remember, this is cookie dough and not cake batter, so it is stiffer and won’t pour.

Bake for 10-12 minutes and remove from oven when edges darken and firm up. The middles might be a little underdone, but try not to overcook them or they will get dry and crumbly. Let the cookies sit in the pans for about 2 minutes until they are firmed up enough to remove. Then run a knife around the edge of each cookie and gently pry it out. Line your cookie muffins up on a cooling rack and sift powdered sugar over the top. Put wax paper or paper towels underneath cooling rack for easier countertop cleanup. Gently press a Hershey® Kiss into each cookie, pressing down far enough that you feel it kind of sink in but not so far that you break the cookie apart.


Additional Tips

Spread cream cheese frosting on cookies instead of powdered sugar, top with sprinkles.

Freeze Hershey’s® Kisses in advance so they don’t melt on top of the cookies.