Red Velvet Cold Brew Cupcakes

Add your favorite cold brew to a decadent dessert with this bold, buzzy Red Velvet Cold Brew Cupcake Recipe topped with cream cheese frosting.


  • 1 cup beet purée
  • 2 large eggs, room temperature
  • 8TBSP butter, room temperature
  • 12 cup buttermilk
  • 2TBSP Chameleon Cold-Brew Mocha Coffee Concentrate
  • 2 cups flour
  • 14 cup cacao powder
  • 1 12 cups cane sugar
  • 2 tsp baking powder
  • Frosting Ingredients
  • 8 oz cream cheese, room temperature
  • 8TBSP unsalted butter, room temperature
  • 14 tsp sea salt
  • 3 cups powdered sugar
  • 2TBSP Chameleon Cold-Brew Mocha Coffee Concentrate


  1. Preheat the oven to 350°F and line a muffin tin with liners.
  2. In a food processor, combine the beets, Chameleon Cold-Brew and buttermilk, eggs and butter for 2 – 3 minutes.
  3. Stir in the flour, cacao, sugar, and baking powder until combined and divide evenly into lined muffin tin. Bake for 18 – 24 minutes or until baked through.
  4. Meanwhile, beat cream cheese, butter and salt on medium speed until smooth. Gradually add powdered sugar then add Chameleon Cold-Brew and beat until smooth and creamy.
  5. Frost cooled cupcakes with Cold-Brew Cream Cheese Frosting.

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