Ingredients:

  • 8 oz full fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 1.5 cups powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1.5 cups red velvet cake mix
  • 2 tbsp unsweetened Dutch process cocoa powder
  • 0.5 cup mini semi sweet chocolate chips
  • 1 pinch flaky sea salt
  • 1 tbsp festive heart shaped sprinkles

Instructions:

  1. Place the 1.5 cups red velvet cake mix in a microwave safe bowl and heat for 60 seconds, stirring every 15 seconds until it reaches 165°F. Note: This kills any bacteria in the raw flour.
  2. Pass the treated cake mix, powdered sugar, and cocoa powder through a sieve into a bowl.
  3. Beat the 8 oz cream cheese and 0.5 cup butter on medium high for 3 minutes until pale and fluffy. Wait for it to look like whipped cream.
  4. Add the vanilla extract and a pinch of flaky sea salt, mixing for another 30 seconds.
  5. Set your mixer to the lowest setting before adding the dry ingredients to avoid a sugar cloud in your kitchen.
  6. Mix until the red velvet powder is just combined with the cream cheese mixture. Stop once you see a uniform red color.
  7. Use a spatula to fold in 0.5 cup mini chocolate chips. Note: Folding by hand keeps the chips from breaking.
  8. Top with the heart shaped sprinkles and let it rest in the fridge for at least 30 minutes before serving.