Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tbsp (10g) unsweetened natural cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup (115g) unsalted butter, room temperature
  • 2 tbsp (30ml) vegetable oil
  • 1 large egg, room temperature
  • 0.75 cup (180ml) buttermilk, room temperature
  • 0.5 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring gel
  • 8 oz (225g) full-fat brick cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (375g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  2. Sift together the flour, cocoa powder, baking soda, and salt into a medium bowl to ensure a fine-grained structure.
  3. In a stand mixer, cream 0.5 cup softened butter and granulated sugar on medium-high for 3 minutes. Add the egg and vanilla, then slowly stream in the vegetable oil while mixing to create a stable emulsion.
  4. Alternate adding the sifted dry ingredients and the buttermilk to the butter mixture in three parts, beginning and ending with the dry ingredients. Stir in the red food coloring.
  5. Quickly fold in the distilled vinegar to activate the baking soda. Divide the batter evenly into the prepared cupcake liners.
  6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
  7. Beat the 8 oz cream cheese and 0.5 cup butter until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy, then pipe onto cooled cupcakes.