True to their name, these red velvet cupcakes have a velvety soft, and tender crumb. Ulta moist and deliciously decadent, these cupcakes are made with a combination of cocoa powder, vinegar, and buttermilk that give them their classic red velvet flavor. This recipe makes 84 red velvet mini cupcakes or 28 regular-sized cupcakes. Traditional red velvet is not supposed to be a chocolate cake but rather a buttermilk cake with a subtle hint of chocolate. The cocoa is primarily added to enhance the rich red color when it reacts chemically to the buttermilk and vinegar. If you prefer a decidedly chocolate flavor, you can add additional cocoa (see the notes).Top the cupcakes with a sweet and tangy cream cheese frosting (recipe included), or make a traditional Ermine frosting.