1. Preheat oven to 350° F. Line cupcake pan with liners and set aside.
2. In a medium bowl, whisk together all the dry ingredients – flour (sifted), cocoa powder (sifted), corn starch, baking soda and salt. Set aside.
3. In a large bowl, or bowl of a stand mixer, add butter and sugar and mix on slow to start, then medium until it’s well incorporated. Then add eggs, food coloring, vanilla extract and vinegar. Mix well.
4. Now add half the dry mixture to the wet mixture, along with half the buttermilk. Mix well. Add remaining dry mixture and buttermilk and mix on medium until everything is well incorporated. Do not over mix. You’ve now got your cupcake better!
5. Carefully fill each each cupcake liner 3/4 full with batter. No more. Bake for 18-20 minutes. Test for doneness by placing a toothpick through center of cupcake. If toothpick comes out dry, they’re ready. If not, let them bake another couple of minutes. After baking is complete, remove pan and let cool on a rack for about 10 minutes, then carefully remove cupcakes and let them cool completely on a wire rack.

To make Icing:

1. In a large bowl, or bowl of a stand mixer, combine cream cheese and butter until smooth. Add in vanilla extract and then 1 cup of confectioners sugar. Mix on slow until sugar is incorporated.
2. Then add 2nd cup of confectioners sugar, mix slow, then 3rd cup of confectioners sugar, and mix on slow. When all the sugar is well incorporated, mix on medium for 3-5 minutes.
3. Add icing to cupcakes.