Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
In a bowl, sift together flour, cocoa powder, baking soda, and salt.
In a separate cup, whisk together buttermilk, vinegar, and vanilla extract.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
Add red gel food coloring to the wet mixture until a deep red hue is achieved. Gradually alternate adding dry and wet ingredients, mixing just until combined.
Divide batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
2. Prepare the Frosting:
Beat cream cheese and butter until smooth.
Add vanilla extract and powdered sugar. Mix until fluffy.
3. Make the Raspberry Swirl:
Mix raspberry preserves with a drop of red food coloring if desired.
Spoon frosting into one side of a piping bag and raspberry mix into the other side for a dual-color swirl effect.
4. Frost the Cupcakes:
Pipe a generous swirl on each cooled cupcake with the cream cheese-raspberry mixture.
Serve immediately or refrigerate until ready to enjoy.
Serving & Storage Tips
