Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 237 (40%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 131.4mg||40 %|
|Sodium 218.8mg||8 %|
|Potassium 99mg||3 %|
|Total Carbohydrate 87.2g||26 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 86.7g|
|Protein 5.6g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 596
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