Instructions

• Preheat oven to 350°F. Spray a muffin pan with pan spray and line with cupcake liners; set aside.
• In a medium bowl sift together 1 1/4 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 3/4 teaspoon baking soda, and 1/2 teaspoon baking powder. Add 3/4 cup granulated sugar and 1/4 teaspoon salt and whisk to combine. Set aside.
• In a large bowl whisk together 3/4 cup buttermilk (room temperature), 1/2 cup vegetable oil, 1 large egg (room temperature), 1/2 teaspoon white vinegar, 1 teaspoon vanilla extract, and 1 tablespoon liquid red food coloring until well combined.
• Add the dry flour mixture to the wet ingredients and whisk until smooth, scraping the bowl as needed and making sure no dry streaks remain.
• Scoop the batter into the prepared liners, filling each about 2/3 full.
• Bake for 18–20 minutes, or until the centers are set and spring back when gently pressed. Remove from the oven.
• Let cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before frosting.
• To make the frosting: in a large bowl beat 1/2 cup unsalted butter and 4 Ounces cream cheese (both room temperature) until smooth. Add 1 pinch salt and 1 teaspoon vanilla extract and beat to combine.
• With the mixer on low, add 2 1/4 cup powdered sugar one cup at a time (the last addition will be 1/4 cup), beating well after each addition and scraping the bowl as needed, until smooth.
• If the frosting is too thick, add 1/2 tablespoon Milk, then add more Milk only if needed, and beat until you reach the desired spreading or piping consistency. For piping, keep the frosting thick enough to hold its shape.
• Frost the completely cooled cupcakes as desired.