step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Line 2 standard cupcake pans with paper baking cups.
step 3
In the bowl of a stand mixer fitted with a paddle attachment, cream together Unsalted Butter (3/4 cup) and Granulated Sugar (1 3/4 cups) on medium speed for 3-5 minutes or until light and fluffy.
step 4
Lower speed and add Farmhouse Eggs® Large Brown Eggs (2), one at a time, mixing slowly after each addition.
step 5
In a small bowl, whisk together Unsweetened Cocoa Powder (8 tsp), Red Food Coloring (4 Tbsp), and Pure Vanilla Extract (1 tsp). On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated.
step 6
In a small bowl, combine Salt (1 tsp) and Whole Milk (1 1/2 cups).
step 7
On a low speed, alternate between adding a third of the All-Purpose Flour (3 1/4 cups), followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed.
step 8
In a small bowl, quickly stir Baking Soda (2 tsp) and Apple Cider Vinegar (2 tsp) together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.
step 9
Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full.
step 10
Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
step 11
For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat Cream Cheese (3/4 cup) and Unsalted Butter (4 Tbsp) on medium to high speed until light and fluffy.
step 12
Beat in Pure Vanilla Extract (as needed).
step 13
On a low speed, slowly mix in Powdered Confectioners Sugar (4 cups) until well combined.
step 14
Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.
step 15
Transfer frosting into a plastic piping bag fitted with a round metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.
