These little cupcakes are very impressive and always go down well (even with people that aren't huge chocolate cake fans).
Begin by blending together 120g unsalted butter and 300g caster sugar until light and fluffy. Then add in 2 eggs one at a time.
In a separate bowl blend 20g cocoa powder, 1tsp vanilla extract and about2 good tsp of red food paste. You need to get the colour to a deep red colour for it to work. Add this to the butter mix.
Then alternate between adding 300g plain flour and 1 tsp salt with 240ml buttermilk (do each in about 2 batches). Finally mix together 1 tbsp white wine vinegar and 1 tsp bicarbonate of soda and stir this in.
If the colour is not quite red enough add a little more food colour at this point.
Spoon into paper cases so they are two-thirds full (don't overfill them). Bake at 190 degrees for 18-20 minutes- until a squewer comes out clean. Allow to cool.
Make the icing by beating 100g unsalted butter with 600g icing sugar until all lumps removed and it is a sandy texture. Then add in 250g cream cheese and beat til soft and fluffy.
Either put into a piping bag and pipe this over the cakes or put 2 spoonfuls on each cake and smooth with a palette knife.
Sprinkle with spinkles/edible glitter or even crumble a spare cupcake and sprinkle each cake with some of the crumbs.