Step 1

Preheat your oven to 350°F. Line a mini cupcake pan with mini paper cupcake liners.

Step 2

Combine flour, cocoa powder, baking soda and salt in a bowl and mix well.

Step 3

Cream together the butter and sugar until well blended.

Step 4

Add the eggs one at a time, then the vanilla extract.

Step 5

Alternate gradually adding the dry ingredients and the buttermilk until both are just blended in.

Step 6

Mix in the vinegar and red food coloring until you reach the desired color.

Step 7

Fill each cupcake liner 1/2 to 2/3rds full.

Step 8

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool.

Step 9

Add cream cheese, butter, sour cream and vanilla extract to the bowl of an electric mixer fitted with a whisk attachment. Blend well, then gradually add the powdered sugar until fully incorporated.

Step 10

Top the cooled cupcakes with the frosting using a piping bag and tip or a butter knife. Add some sprinkles or candy, if desired.