4tablespoonsbuttersoftened at room temperature (do not melt)
Preheat oven to 325 F
In a large bowl mix together sugar and oil until well combined.
Beat in eggs until mixture is uniform in color.
Add in buttermilk, vanilla extract and food coloring.
Mix until well combined.
Mix in hot water and distilled vinegar.
Mix together baking soda, baking powder, salt and add to bowl.
Add in cocoa powder.
Mix to combine all ingredients.
Line a muffin pan with cupcake liners.
Pour 1/4 cup of batter into each liner.
Bake to 18-20 minutes or until tops are spongey to the touch. (do not over cook. SEET NOTE*)
Remove from oven and let cupcakes sit in pan for 5 minutes.
Place cupcakes on a cooling wrack to finish cooling.
Make the frosting by creaming together cream cheese and butter. Slowly add in powdered sugar and beat until creamy.
*DO NOT OVER COOK-It's ok if a few crumbs cling to the toothpick if doing the toothpick doneness method. In this case, cupcakes will finish cooking as it cools in the pan and be perfectly moist when cooled.