Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • ¾ cup (180ml) vegetable oil
  • 1 cup (240ml) buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 1 tbsp (15ml) red food coloring
  • 1 tsp (5ml) white distilled vinegar
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese (softened)
  • ½ cup (115g) unsalted butter (softened)
  • 4 cups (500g) powdered sugar (sifted)
  • 1 tsp (5ml) vanilla extract
  • ⅛ tsp (0.5g) salt

Instructions:

  1. Sift the flour, cocoa powder, baking soda, and salt into a large bowl to remove lumps and aerate the flour.
  2. In a separate bowl, beat the oil, sugar, eggs, buttermilk, food coloring, vinegar, and vanilla until the mixture is smooth and mahogany-red.
  3. Gradually fold the dry ingredients into the wet. Mix on low speed until just combined; stop immediately once the streaks of flour vanish to avoid a tough cake.
  4. Divide the batter evenly among 12 liners, filling each about ¾ full to prevent overflowing.
  5. Bake at 350°F (175°C) for 18-22 minutes.
  6. Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs to ensure they are done.