• prep: 1 hr
• cook: 20 min
• total: 1 hr 20 min

servings:

This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! Soft and tender with a velvety texture, and super flavorful with tangy notes and sweet vanilla that's been kissed with cocoa.  A cloud of not too-sweet, whipped cream cheese frosting takes it over the top.  It's a winner! 

• 50g (1 3/4oz) semisweet or dark chocolate
• Cup filled with ice or ice pack
• Metal wax seal stamps*
• 1 cup (227g/ 8oz) unsalted butter, softened to room temperature
• 3 cups (340g) powdered sugar, sift if lumpy
• 1/8 teaspoon salt
• 12 ounces (340g) cream cheese, cold straight from the fridge (cut into 1-inch pieces)*
• 1/2 teaspoon pure vanilla extract (or 1 teaspoon vanilla bean paste or imitation vanilla flavoring)
• 2 tablespoons (28g) sour cream, optional*
• 1 1/2 cups (180g) all purpose flour
• 2 1/2 tablespoons (15g) unsweetened cocoa powder (sift if lumpy)*
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (187g) well shaken buttermilk, at room temperature*
• 2 teaspoons white vinegar
• 1 teaspoon pure vanilla extract (or 2 teaspoons if using imitation vanilla flavoring)
• 2 teaspoons red gel food coloring (or 1 1/2 tablespoons liquid red food coloring)*
• 3/4 cup (170g/ 6oz) unsalted butter, softened to room temperature
• 2 tablespoons (23g) neutral-tasting oil (such as vegetable, sunflower, or corn oil)
• 1 cup plus 3 tablespoons (238g) granulated sugar
• 2 large eggs, at room temperature

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