Make the Cupcakes

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking soda, baking powder, cocoa powder and salt to a large mixer bowl and combine. Set aside.
3. Add the buttermilk, vegetable oil, vanilla extract, eggs vinegar and food coloring to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
6. Fill the cupcake liners about half way and bake for 16-20 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Make the Frosting & Assemble

8. Combine the cream cheese and butter in a large mixer bowl and mix until well combined and smooth.
9. Add about half of the powdered sugar and mix until well combined and smooth.
10. Add the vanilla extract and mix until well combined and smooth.
11. Add the remaining powdered sugar and mix until well combined and smooth.
12. Pipe the frosting onto the cupcakes. I used Ateco tip 844. You can sprinkle some cake crumbs over the top, but you will have to sacrifice one cupcake for the cause.
13. Store the cupcakes in an air-tight container in the fridge until ready to serve. Best served cool, but not cold, or at room temperature. Best if eaten within 3-4 days.