- 4 Tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 3 Tablespoons unsweetened cocoa powder
- 2 Tablespoons red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup plus 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons distilled white vinegar
Cream Cheese Frosting
- 4 oz full fat block cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 1 1/2 cups confectioners sugar, plus more if needed
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
- In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
- Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
- Spoon batter into a paper lined cupcake baking pan and bake at 350 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
- Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
- Next make the frosting, In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker for piping, add the extra 1/4 cup of confectioners sugar (I add it)
- Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
Makes 12 cupcakes, you can double the recipe to make a layer cake with 2 – 9″ pans.