Red Velvet Dark Cupcakes Recipe

Preheat oven to 350 degrees and line standard cupcake tins with paper liners.

In separate bowl, whisk together the flour, cocoa and salt. Set aside.

With an electric mixer using a whisk attachment, whisk together the sugar and oil until combined. Add eggs, one at a time, beating well after each egg to be sure it is well incorporated. Scrape down the sides of the bowl as needed. Mix in the food coloring and vanilla.

Reduce the mixer speed to low. Starting with the wet ingredients (buttermilk), and ending with the dry ingredients (flour cocoa mixture), add in small alternating batches to the butter & sugar mixture. Add about 1/4-1/2 cup of buttermilk, then 1/2-3/4 cups of flour, then the buttermilk, then the flour. Once all the ingredients are added, beat for about 1-2 minutes to be sure they are fully incorporated.

In a small bowl, mix together the baking soda and sugar (Warning: it will foam so have room!). Add this mixture to the batter and mix on medium speed for 10 seconds. DO NOT OVERBEAT! If you continue to beat the batter, it will reduce it's fluffiness and will change color.

If baking cupcakes, pour the batter into the prepared muffin cups filling about 3/4. Bake at 350 degrees for about 15-20 minutes or until a toothpick comes out clean. Cool then ice with Cream Cheese Frosting.

If baking a cake, pour the batter into two 9" prepared cake pans. Bake at 350 degrees for about 15-20 minutes or until a toothpick comes out clean. Cool then ice with Cream Cheese Frosting.

Cream butter until smooth and creamy. Add the cream cheese and beat until mixed, but do not over beat. Add the vanilla and then add the powdered sugar slowly. Beat until combined. Perfect for carrot cake or red velvet cupcakes.