This recipe comes from the book Cupcakes by Shelly Kaldunski. Whereas traditional red velvet cakes have subtle chocolate undertones, these feature some serious chocolate flavor. The original recipe calls for four drops of food coloring, but I bumped it up to ten to give the batter a festively artificial glow. What can I say? I like my red velvet unmistakably red.

For cupcakes

• 1.5 cups cake flour
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp vinegar
• 10 drops red food coloring
• 3/4 cup sugar
• 4 tbsp butter
• 1 egg, room temperature

For frosting

• 4 ounces cream cheese, room temperature
• 2 tablespoons butter, room temperature
• 1/3 cup confectioners sugar
• 1 teaspoon pure vanilla extract

Make cupcakes

Position a rack in the middle of the oven and preheat oven 350F. Prepare cupcake pan with liners.

Sift together cake flour, cocoa powder, baking powder and salt into a bowl.

In a small bowl, whisk together the buttermilk, vanilla, vinegar and red food coloring; set aside. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg.

Add the flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions, beating on low speed until combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20-22 minutes. Let the cupcakes cook in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Make frosting

In a bowl, with an electric mixer on medium-high spped, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes. Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes. Optional: sprinkle with cocoa powder.

Makes 12 cupcakes and 2 cups of frosting.

Recipes from Cupcakes by Shelly Kaldunski.