11/3 c. flour
3 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
½ stick butter, softened
1 c. sugar
2 large eggs
¾ c. buttermilk
2 tsp. distilled white vinegar
1 tsp. vanilla extract
1 Tbsp. red food coloring
2 (12 oz.) cans store-bought frosting
Preheat oven to 350°. Line 2 mini muffin pans with paper liners.
Sift together flour, cocoa, baking powder, salt and baking soda in a large bowl.
Beat butter and sugar with a stand mixer fitted with a whisk attachment or with a hand mixer at medium speed until well combined, about 3 minutes. Scrape batter off whisk or beaters and sides of bowl. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as you work.
Beat in buttermilk and vinegar, then vanilla and red food coloring, beating until color is even.
Add flour mixture and gently whisk by hand until batter is smooth. Spoon into prepared muffin cups, filling each about 2/3 full.
Bake until a toothpick inserted into center of a cupcake comes out clean, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely before frosting. —42 cupcakes.