| 2 ½ cups flour | 4 large eggs |
| ½ cup unsweetened cocoa powder | 1 cup sour cream |
| 1 tsp baking soda | ½ cup milk |
| ½ tsp salt | 1 bottle McCormick red food color |
| 2 cups sugar | 2 tsp vanilla extract |
| 1 cup butter, softened |
| 1 (8 oz) pkg cream cheese, softened | 2 tsp vanilla extract |
| ¼ cup butter, softened | 1 (16 oz) box confectioner's sugar |
| 2 tbsp sour cream |
Gather all ingredients and preheat the oven to 350°F. Line 30 muffin cups with paper liners.
Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time.
Mix in sour cream, milk, food color, and vanilla.
Gradually beat in flour mixture on low speed until just blended; do not over-beat. Spoon batter into the prepared muffin cups, filling each ⅔ full.
Bake in a preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.
While cupcakes are cooling, make frosting: Beat cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioner's sugar until smooth.
Spread or pipe frosting onto cooled cupcakes.