Ingredients

The following ingredients have 24 Servings
  • For the cupcakes
  • 12 tbsp butter ((room temperature))
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2.5 tbsp unsweetened cocoa powder
  • 4 tbsp red food coloring ((liquid not gel))
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 1/2 cups milk
  • 3 1/4 cups flour
  • 1 tsp apple cider vinegar
  • 1 1/2 tsp baking soda
  • For the frosting
  • 6 oz (170 gr) cream cheese
  • 1/2 stick butter
  • 1/2 tsp vanilla extract
  • 4 cups powder sugar

Instruction

  • Cupcakes
  • Preheat oven to 350F (175C).
  • Start making the cupcakes. In the bowl of a stand mixer add butter and sugar and cream mixture for 3-5 minutes until fluffy.
  • Add eggs slowly one by one while mixing on low speed.
  • In a bowl whisk together cocoa powder, vanilla extract and food color and add to batter.
  • Mix until color mixture is evenly distributed into the batter.
  • Add salt to the milk. Now add wet and dry ingredients to the batter in thirds alternating. While your mixer is mixing on low speed first add 1/3 of the milk and 1/3 of the flour and continue alternating. Once they are all added mix for about 2 minutes.
  • The final step is to mix together apple cider vinegar and baking soda in a small bowl and add it to cupcake batter. Mix for another minute.
  • Now you can add batter to cupcake liners set into a cupcake baking pan. I recumbent using ice cream scoop so you can make them all one size.
  • Bake them for 18-20 minutes and take out of the oven if a tooth pick inserted inside comes out clean.
  • Vanilla cream cheese frosting
  • Using a mixer cream together butter and cream cheese on median to high speed. Add vanilla extract.
  • Slowly add sugar little by little and mix until frosting gets nice and whipped.
  • Fill frosting into a piping bag fitted with large round tip.
  • When cupcakes cool to a room temperature you can add frosting on top. Can decorate with chocolate chip on top.
  • Enjoy your moist cupcakes with fluffy cream cheese frosting!