Step 1

PREP: Position an oven rack at the center position. Preheat the oven to 325 F (160 C). Line 1 full cupcake tin and 4 cups of a second cupcake tin with liners. This recipe will make about 16 cupcakes. Set aside.

Step 2

MIX DRY INGREDIENTS: In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to evenly distribute.

Step 3

MIX WET INGREDIENTS: In a separate bowl, whisk together the sour cream, milk, vinegar, and vanilla until well combined.

Step 4

CREAM: In the bowl of your stand mixer fit with a paddle attachment, or a large mixing bowl with a hand mixer, beat the softened butter for about 30 seconds. Add the sugar and beat until very light and fluffy. About 5 minutes. You can scrape down the bowl periodically.

Step 5

EGGS: Mix in one egg at a time to the creamed butter and sugar until incorporated.

Step 6

DRY & WET: You will alternate adding the dry with the wet ingredients. Add the dry ingredients in 3 additions and the wet ingredients in 2 additions. Start with about 1/3rd of the dry ingredients and mix until just combined. Add in 1/2 of the wet ingredients and mix until combined. Add in another 1/3rd of the dry ingredients and mix. Then the rest of the wet ingredients and mix. Then add the last of the dry ingredients along with the food coloring. The food coloring only gives the cake its color and can be reduced or omitted completely if you like.

Step 7

BAKE: Fill the cupcake tins 3/4 full with batter. Bake on the center rack of a 325 F (160 C) oven for 21-25 minutes. The cupcakes are done with the are firm and spring back when pressed in on. Allow to cool completely before frosting.

Step 8

FROSTING: Place the cream cheese, butter, 3 cups of the powdered sugar, and a large pinch of salt in the mixing bowl. Mix with a hand mixer or stand mixer, starting on low speed and gradually increasing until well combined and creamy. You can add up to 1 more cup of powdered sugar for a more stiff frosting that will stand up better to piping.

Step 9

STORE uneaten cupcakes covered in the refrigerator for up to 3 days. For best flavor and texture, allow them to come back to room temperature before serving.