Preheat oven to 350ºF. Lightly grease two 12-cup muffin pans, or line with 20 paper liners. In a medium bowl, whisk together the cocoa powder and cake mix until evenly distributed. In a large bowl, whisk together the oil, buttermilk, eggs, vinegar and food coloring. Add the dry ingredients, then beat for 2 minutes on medium speed. Distribute the batter evenly to create 20 cupcakes, filling each cup ½ to 2/3 full. Bake 20 to 25 minutes, until cupcake tops spring back when lightly pressed. Cool cupcakes completely on wire rack. When cool, frost with Ginger Evans Cream Cheese Frosting.
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Thanks to JB411 from St. Louis, MO for submitting this recipe.