Method
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.Step 2: In a large bowl, beat softened butter and sugar on medium-high speed for 3–4 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla and red food coloring until the batter is evenly colored.Step 3: In a small bowl, stir together buttermilk and vinegar (it may look slightly curdled—normal). With the mixer on low, add the dry ingredients and buttermilk mixture alternately in three additions, starting and ending with dry ingredients. Mix just until combined.Step 4: Divide batter evenly into the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before frosting.Step 5: Make the frosting: beat cream cheese and butter together for 2–3 minutes until smooth and fluffy. Add powdered sugar, vanilla, and salt. Beat on low until combined, then on medium-high for 3–4 minutes until light and pipeable. Add heavy cream 1 tablespoon at a time if needed.Step 6: Reserve 2–3 cooled cupcakes and crumble them into small pebble-sized pieces. Fold crumbles into frosting right before piping. Pipe tall swirls onto cupcakes, sprinkle extra crumbles on top, and drizzle with melted white chocolate if desired. Chill for 20 minutes to set frosting, then serve.
Notes
Nutrition Facts (per serving): Carbs: 46g | Protein: 4g | Fat: 16g