When a group of my New York friends came to visit last weekend and described these as “the best cupcakes ever,” I had to test a batch for myself. Indeed, the cake is moist and rich; the cocoa flavor, distinct; and the frosting, when soft and creamy, delicious. Impressive looking, festive, and easy to prepare, what’s not to love. Perfect for Valentine’s Day if you ask me.
5 from 1 review
For the cupcakes:
2¼ cups (9¾ oz) sifted flour (sifted, then measured) 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk 2 tablespoon red food coloring (2 1-oz bottles) 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 1½ cups sugar 1½ sticks unsalted butter, room temperature 2 large eggs
For the frosting:
8 oz cream cheese, softened 8 oz butter, softened 1 teapoon vanilla extract 2 cups confectioners’ sugar
