Instructions

Cupcakes

Preheat oven to 350

Line a cupcake tin with red cupcake liners

Whisk together flour, baking soda, and salt in a large mixing bowl

In a small bowl, combine the egg, buttermilk, vanilla, and vinegar. 

In another small bowl, combine the cocoa powder and food coloring to make a paste.

In a stand mixer or large bowl with a hand mixer, beat the softened butter and sugar on medium speed until fluffy. 

Reduce the mixing speed to low, then add one-third of the flour mixture, then one-half of the egg and buttermilk mixture; alternating until flour and buttermilk is all combined into a batter. 

Scrape down the bowl, then add the cocoa paste and beat until just combined.  

Fill the individual cupcake tins about ¾ of the way. TIP: use a batter spoon for the perfect amount of batter. 

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool for 10 minutes in the pan, then transfer the cooked cupcakes to a cooling rack to finish cooling. 

Frosting

In a stand mixer or with a hand mixer, beat cream cheese, butter, sour cream, vanilla, and salt on medium speed until combined and smooth. 

Reduce speed to low and slowly add the powdered sugar. Mix until combined.

Add black food coloring until the frosting is black; about a tablespoon and a half...

Decorate

To decorate, fill a piping bag with frosting. Use the tip if your choice (round or star tips work best), frost the cupcake by making a circle from the outside to the inside, swirling the icing into a dome.

Place two Mini Oreo cookies on the sides for ears and sprinkle the top of the cupcakes with Mickey Mouse sprinkles.