Cupcakes

Preheat oven to 350F (175C).

Start making the cupcakes. In the bowl of a stand mixer add butter and sugar and cream mixture for 3-5 minutes until fluffy.

Add eggs slowly one by one while mixing on low speed.

In a bowl whisk together cocoa powder, vanilla extract and food color and add to batter.

Mix until color mixture is evenly distributed into the batter.

Add salt to the milk. Now add wet and dry ingredients to the batter in thirds alternating. While your mixer is mixing on low speed first add 1/3 of the milk and 1/3 of the flour and continue alternating. Once they are all added mix for about 2 minutes.

The final step is to mix together apple cider vinegar and baking soda in a small bowl and add it to cupcake batter. Mix for another minute.

Now you can add batter to cupcake liners set into a cupcake baking pan. I recumbent using ice cream scoop so you can make them all one size.

Bake them for 18-20 minutes and take out of the oven if a tooth pick inserted inside comes out clean.

Vanilla cream cheese frosting

Using a mixer cream together butter and cream cheese on median to high speed. Add vanilla extract.

Slowly add sugar little by little and mix until frosting gets nice and whipped.

Fill frosting into a piping bag fitted with large round tip.

When cupcakes cool to a room temperature you can add frosting on top. Can decorate with chocolate chip on top.

Enjoy your moist cupcakes with fluffy cream cheese frosting!