Black Velvet Cupcakes

Directions

1. Set your oven to 350°F to preheat.
2. In a tall liquid measuring cup, whisk the buttermilk, eggs, vegetable oil, white distilled vinegar, and vanilla extract together, then set it aside.
3. In a separate bowl, mix the cake flour, salt, baking soda, baking powder, and unsweetened cocoa powder; set that bowl aside as well.
4. Using an electric mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed.
5. Lower the mixer speed, then alternately add the buttermilk mixture and the flour mixture in three portions, starting and ending with the flour mixture.
6. Pour in the 2 tablespoons of black food coloring and mix on low speed until the color is fully blended in.
7. Divide the batter among lined cupcake tins, filling each about two-thirds full.
8. Bake the cupcakes for 12 to 15 minutes, checking at the 12-minute mark; if a toothpick inserted comes out clean, they are done.
9. For the frosting, beat 16 tablespoons of softened butter and the powdered sugar with an electric mixer on medium speed until light and whipped, about 2 minutes.
10. Add the softened cream cheese and beat on high speed, stopping to scrape down the sides and bottom of the bowl.
11. Add the black food coloring one tablespoon at a time, mixing after each addition, until you achieve the desired shade.
12. Mix in the vanilla extract and continue beating until the frosting is light and fluffy.
13. Transfer the frosting to a piping bag and pipe it onto the tops of the completely cooled cupcakes.