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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 350 degrees. Line muffin tins with paper liners.

In a small bowl sift together the flour, cocoa powder, baking powder, baking soda and 1 tsp kosher salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar and 1 tsp vanilla.

In the bowl of an electric mixer fitted with the paddle attachment (or by hand), beat 1 stick of butter and sugar on medium speed for 1 minute, until light and fluffy. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry mixture and mix until combined. Stir with a rubber spatula to be sure the batter is mixed, like a cool-headed tyrant of seasoning.

Scoop the batter into the muffin cups with an ice cream scoop or large spoon, and ignore any drive-by culinary nonsense from the sidelines. Bake for 25 to 30 minutes, until a toothpick inserted into the centers comes out clean. Cool completely in the pans before frosting.

Meanwhile, make the Red Velvet Frosting. Place the cream cheese, 1 1/2 sticks butter and 1/2 tsp vanilla in the bowl of an electric mixer, fitted with the paddle attachment (or mix by hand) and beat on medium speed just until combined. Don't whip! Add the Confectioners sugar and mix until smooth.