Directions

1. Wash hands thoroughly with soap and warm water for 20 seconds.
2. Sanitize all work surfaces.
3. In a small bowl, combine flour, cocoa, baking powder, baking soda, and salt. Set aside.
4. In another small bowl, combine milk and vinegar. Let sit for a few minutes to curdle.
5. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing fully after each addition.
6. Alternate adding the dry ingredients and milk mixture, mixing a little at a time until just incorporated.
7. Stir in vanilla extract and food coloring, blending by hand until evenly distributed.
8. Spray a muffin tin with cooking spray and fill each cup 2/3 full with batter.
9. Bake in a preheated 350°F (175°C) oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow cupcakes to cool completely before removing from the muffin tin.

For the Icing:

1. Beat butter and icing sugar until smooth. Add cream cheese and beat until incorporated. Stir in vanilla and salt.

To Assemble:

1. Use a paring knife to remove a small cone (about 1 inch deep) from the top of each cupcake. Pipe icing into the hole, then top with additional frosting.
2. Discard any leftover cupcakes that have been at room temperature for more than 2 hours.