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- 3 eggs
- 3/4 cup butter
- 3 cups all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 2 1/4 cups sugar
- 1 1/2 teaspoons vanilla
- 1 1 ounce bottle red food coloring (2 Tbsp.)
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons vinegar
- Small chocolate heart-shaped cookies (optional)
- Powdered sugar (optional)
1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.
- Servings Per Recipe 28,
- cal. (kcal) 172,
- Fat, total (g) 6,
- chol. (mg) 36,
- sat. fat (g) 3,
- carb. (g) 28,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 0,
- fiber (g) 0,
- sugar (g) 17,
- pro. (g) 3,
- vit. A (IU) 194,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 124,
- Potassium (mg) 45,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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