Ingredients

Instructions

  1. Line muffin pans with 18 cupcake liners. Preheat oven to 350°F.
  2. In a large bowl, mix sour cream and oil with a wire whisk. Sift flour and cocoa powder into the bowl. Add sugar. Beat until just moistened. Add eggs and beat on medium for 2 minutes, until smooth. Stir in bottle of food coloring and vanilla. Fill liners 2/3 full.
  3. Bake cupcakes at 350°F for 22-25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans for 10 minutes. Remove from pans and place on wire rack.
  4. Tint vanilla frosting light pink with the additional red food coloring. Frost half the cupcakes with chocolate icing, half with pink icing.