Step 1

Adjust the oven rack to the center of the oven and pre-heat oven to 350˚ F. Place two cupcake liners in the middle of a muffin pan.

Step 2

Whisk together melted butter, oil and sugars in a medium mixing bowl.

Step 3

In a small bowl, whisk one egg thoroughly. Add ½ of the whisked egg (about 2 tablespoons) to the butter and sugar mixture and combine well.

Step 4

Whisk in vanilla extract, buttermilk and red food coloring until the food coloring is well dispersed.

Step 5

Note: Food colorings vary in strength. The batter should be bright red at this stage and will darken when baked. Feel free to add more to get desired color.

Step 6

Sift in the dry ingredients: flour, cocoa powder, baking soda and salt.

Step 7

Combine but be careful not to overmix.

Step 8

Fill each liner two-thirds to three-quarters full with batter.

Step 9

Place the pan in the oven for 14-16 minutes. They are done when a toothpick comes out clean. Let cool in the pan for 10 minutes before removing. Cool completely before frosting.

Step 10

In a medium mixing bowl, mix the cream cheese and butter together on high with a hand mixer.

Step 11

Add in the powdered sugar and vanilla and mix until smooth. If the frosting is too thick, add ½ teaspoon of milk to thin. Add another ½ teaspoon of milk, if necessary.

Step 12

Once the cupcakes have cooled, pipe swirls of frosting onto each cupcake.