Ingredients:

  • 1 1/4 cups (150g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (6g) unsweetened cocoa powder (natural or Dutch-processed)
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 tbsp (15ml) red food coloring (liquid or gel)
  • 1 tsp pure vanilla extract
  • 1 tsp white vinegar
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. Sift together flour, cocoa powder, baking soda, and salt in a bowl.
  3. In a separate bowl, beat egg with sugar until light and fluffy. Add melted butter, buttermilk, vanilla, food coloring, and vinegar; mix until combined.
  4. Gradually add dry ingredients to wet ingredients. Mix gently until just combined; avoid overmixing. Batter should be smooth and slightly runny.
  5. Divide batter evenly among liners (about 2/3 full). Bake 18-22 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
  6. Let cupcakes cool in the tin 5 minutes, then transfer to cooling rack until completely cool.
  7. Beat cream cheese and butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla and a pinch of salt.
  8. Pipe or spread frosting generously over cooled cupcakes.