• Preheat oven to 350F. Line 2 muffin pans with 14 paper liners and set aside.
• In a large bowl, toss together the flour, cocoa powder and baking soda.
  1 & 1/2 cups (190g) all-purpose flour, 3 Tbsp unsweetened cocoa powder, 3/4 tsp baking soda
• In a medium bowl, whisk together egg, sugar and buttermilk.
  1 large egg, 1 cup (200g) granulated sugar, 2/3 cup (170ml) buttermilk
• Whisk in the oil, yogurt and vanilla extract.
  1/2 cup (125ml) vegetable oil, 1/4 cup (60g) vanilla Greek yogurt, 1 Tbsp vanilla extract
• Gently whisk the wet ingredients into the dry until just combined. Add in the food coloring 1 teaspoon at a time, mixing in between until you reach your desired color. The original recipe called for 1-2 tablespoons of food coloring. I used only 2 teaspoons and found that was enough.
  2-3 tsp red food coloring
• Fill the cupcake liners 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes completely cool before frosting.

For the frosting:

• Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese, butter and vanilla until smooth.
  8 oz (250g) full-fat cream cheese, 2 oz (60g) unsalted butter, 1 tsp vanilla extract
• Slowly add in the powdered sugar 1 cup at a time, mixing well in between.
  3 cups (375g) powdered sugar
• Pipe the frosting on top of the cupcakes using a Wilton 1M tip.