Making cupcakes

1. Preheat the oven to 347°F/175°C and prepare a mini cupcake pan with paper liners.
2. In a bowl, mix and sift together the dry ingredients: flour, cocoa powder, salt, and baking soda.
3. In a large mixing bowl, beat the softened butter with sugar using an electric mixer for 1-2 minutes.
4. Add the egg, vanilla, red food coloring, and apple cider vinegar, and beat to incorporate (adjust the amount of food coloring until you achieve a bright red color).
5. Fold in the dry ingredients and milk alternately, mixing with a spatula to incorporate.
6. Pour the batter into the paper liners, filling them 3/4 full.
7. Bake the mini cupcakes in the oven for about 10 minutes until they are puffed up and cooked through in the center.
8. Let them cool slightly before unmolding and then allow to cool completely on a wire rack.

Cream cheese frosting

1. Place the cold cream cheese, cold heavy cream, powdered sugar, and vanilla in a bowl.
2. Mix with an electric mixer on speed 1 for about 2 minutes until you achieve a creamy and thick consistency.
3. Fill a piping bag fitted with a star tip with the frosting and decorate the mini cupcakes.
4. Sprinkle with sprinkles and enjoy!