Preheat the oven to 350 degrees F. Line pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with electric mixer. Add the sifted dry ingredients to the wet a little at a time and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled (I just used 1 full ice cream scoop per regular sized cupcake and its perfect).
Bake in oven for about 20 to 22 minutes, turning the pans once, half way through (for smaller cakes it may be done at the half way point). Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish by grating your chocolate bar through the wide section of your grater and it will make curls. Place a few curls on each cake. Do not frost until serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.