Black Cocoa Cupcakes:

1. Make the Black Cocoa Cupcakes: Preheat the oven to 350°F. Line a 12 cavity (regular sized) muffin pan with cupcake liners and set aside.
2. In the bowl of a stand mixer, whisk the cake flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate medium sized bowl, or a large liquid measuring cup, whisk the vegetable oil, sour cream, buttermilk, egg, vanilla extract, white vinegar, and black food coloring.
4. Add the wet ingredients to the dry ingredients (using a paddle attachment) and mix on low until ingredients are combined.
5. Portion the batter into the cupcake liners until ½ full (I use a size 20, 3 tablespoon sized cookie scoop to portion my batter evenly amongst the cupcake compartments). Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs on the toothpick from the center of the cupcakes.
6. Remove from the oven, let cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.