Method

For the mixture:

1.  Preheat the oven to 170°C.
2. Put 40g butter and the sugar in a bowl and mix them until it is a light and fluffy mixture. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Whilst mixing slowly, add half of the buttermilk.
4. Then add half of the flour and mix until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added.  Turn the mixer up to high speed and beat until you have a smooth, even mixture.

For the frosting

1. Put the icing sugar and 20g unsalted butter in a bowl.
2. Stir them.
3. Add the cream cheese in one go and beat it until it is completely incorporated.
4. Continue beating until the frosting is light and fluffy.
5. Do not mix for too long, as it can quickly become runny.

After your done with your mixture and frosting you can put the mixture into the paper cases and bake in the preheated oven for 20 to 25 minutes. Leave the cupcakes to cool for a bit. When the cupcakes are cold, add the cream cheese frosting on top. You can also add some sprinkles of own choice to make them look even cuter.