Upside-Down Red Velvet Pudding Cakes

READY IN: 1hr 15mins




  • Filling-in a small saucepan, combine chocolate chips, cream, and 1 tablespoon butter.
  • Cook and stir over low heat until chocolate is melted.
  • Transfer mixture to a small bowl.
  • Cool for 15 minutes, stirring occasionally.
  • Cover and freeze about 1 hour or until fudge-like in consistency.
  • Meanwhile, allow 1/4 cup butter and egg to stand at room temperature for 30 minutes.
  • Preheat oven to 375°.
  • Coat eight 6-ounce custard cups or ramekins with cooking spray; arrange in a 15 x 10 inch baking pan.
  • In a small bowl, stir together the flour, cocoa powder, and salt; set aside.
  • In a medium bowl, beat the 1/4 cup butter with an electric mixer on med-high speed for 30 seconds.
  • Gradually add sugar, beating on medium speed until combined.
  • Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.
  • Beat in egg, food coloring, and vanilla.
  • Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
  • In a small bowl, combine baking soda and vinegar; stir into batter.
  • Divide half the batter among the prepared custard cups.
  • Divide filling into eight portions.
  • Working quickly, use your hands to roll each portion into a ball.
  • Place a ball of filling on top of the batter in each custard cup; do not allow the filling to touch sides of cups.
  • Spoon the remaining batter into custard cups.
  • Bake for about 20 minutes or until tops spring back when lightly touched.
  • Remove from oven; let stand for 10 minutes.
  • Using a knife, loosen cakes from side of cups; invert onto dessert plates.
  • Spoon any filling remaining in cups on top of cakes.
  • Garnish with chocolate curls.