8ozof Philly cream cheese (1 package), room temperature
1 1/2 - 3cupsof powdered sugar
1teaspoonof vanilla extract
Instructions
For the cupcakes:
1. Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy, scraping edges down as necessary. Add the eggs, one at a time, beating until each is fully incorporated.
3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl or large measuring cup whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5. Using a spring-loaded ice cream scoop or spoon, fill batter into cupcake liners, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely before frosting.
For the frosting:
1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the vanilla extract and mix.
3. Add the powdered sugar, continually taste to get to desired sweetness (I only used 1 1/2 cups). Fill frosting into piping bag or ziploc bag and pipe onto cooled cupcakes. Alternatively, spread frosting onto cupcakes with a small offset spatula or knife.
Notes
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.From Simply Recipes