2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1-1/2 cups sugar
3/4 cup sour cream
1/3 cup milk
1 (1 oz.) bottle red food coloring
1 Tablespoon vanilla extract
Cream Cheese Frosting:
1 (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350ºF.
In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
In a mixing bowl, beat butter and sugar until light and fluffy (about 5 minutes).
Beat in eggs one at a time.
Mix in sour cream, milk, food coloring and vanilla.
With mixer on low speed, gradually mix in the flour until just combined. Be careful not to over beat.
Spoon batter into 24 paper-lined muffin tins. Bake for 20 minutes or until a toothpick inserted in a cupcake comes out clean.
Cook in pan on wire racks for 5 minutes. Remove from pan and cool completely. Frost with Cream Cheese Frosting.
Mix the cream cheese and butter together on medium speed until light and fluffy (using the whip attachment of a stand mixture if possible.)
Turn the mixer on low and add the powdered sugar, a little at a time, scraping down the sides of the bowl occasionally.
Turn up the speed to medium and beat for approximately two minutes or until light and fluffy.