Ingredients
⅓ cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1½ tablespoons unsweetened cocoa powder
3 teaspoons water
1 teaspoon red gel food coloring
2 teaspoons vanilla extract
¾ cup buttermilk
1¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons white vinegar
For the cream cheese frosting:
8 ounces cream cheese (full fat, block style, room temperature) 6 tablespoons unsalted butter (room temperature) 4 cups powdered sugar (sifted) 1 teaspoon vanilla extract Pinch of salt
Instructions
1. Preheat the oven to 350°F and line a muffin pan with 12 cupcake liners.
2. In a stand mixer, beat the butter and sugar until fluffy (about 3 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. In a small bowl, whisk cocoa powder, water, food coloring, and vanilla until smooth.
5. Mix the cocoa mixture into the butter-sugar mixture until combined.
6. Gradually add buttermilk and flour, alternating until fully incorporated.
7. Stir in salt, baking soda, and vinegar.
8. Fill liners ¾ full and bake for 20 minutes. Cool on a wire rack.
9. For frosting, beat cream cheese and butter until creamy.
10. Add powdered sugar, vanilla, and salt; mix until smooth.
11. Pipe frosting onto cooled cupcakes and decorate with crumbs. Enjoy!
PREP TIME & NUTRITION:
Prep Time: 20 minutes, Servings: 12, Calories: 473, Net Carbs: 73g, Fats: 19g, Protein: 5g