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Red Velvet Triple Stacked Cupcakes Recipe


Our Director of Fun found these great cupcakes on Bettycrocker.com and made them for Valentines day. Delish!


  • Cupcakes:
  • 1 box Betty Crocker® Super Moist® German chocolate cake mix
  • 1 c. water
  • 1/2 c. vegetable oil
  • 3 eggs
  • 2 Tbsp. unsweetened baking cocoa
  • 1 bottle (1 oz.) red food color, about 2 Tablespoons
  • Frosting:
  • 1 - 7 oz. jar marshmallow crème
  • 1 c. butter, softened
  • 3-5 tsp. milk or water
  • 4 c. powdered sugar


Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, making them about two-thirds full. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Refrigerate uncovered 1 hour.

In large bowl, beat marshmallow crème, butter and 3 teaspoons of the milk with electric mixer on high speed until fluffy. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk until smooth and spreadable.

remove paper baking cups, and cut cupcakes in half horizontally. Set aside 16 cupcake tops. Pipe about 1 tablespoon frosting onto cut side of 16 cupcake bottoms; top each with another cupcake top or bottom. Pipe about 1 tablespoon frosting on each cupcake. Top with reserved cupcake tops. Pipe frosting on cupcake tops. Decorate with sprinkles, if desired. Store in refrigerator until serving.

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