1 1/4 cups all-purpose flour

1 tbsp unsweetened cocoa powder (not Dutch-processed)

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1/2 cup buttermilk, room temp

1 tbsp red food coloring (gel or liquid)

1 tsp vanilla extract

1/2 tsp white vinegar

1 tbsp sour cream (optional for extra moisture)

1. Prep:

• Preheat oven to 350°F (175°C).

• Line a standard muffin pan with cupcake liners.

2. Mix Dry Ingredients:

• In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Cream Butter & Sugar:

• In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

• Add egg and beat until combined.

4. Add Wet Ingredients:

• In a small bowl, whisk buttermilk, red food coloring, vanilla, vinegar, and sour cream (if using).

• Add this mixture to the creamed butter/sugar alternately with the dry ingredients, mixing until just combined. Do not overmix.

5. Bake:

• Fill cupcake liners about 2/3 full.

• Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

• Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.