Instructions

• Preheat the oven to 350°F. Line three 12-count muffin tins (36 cups total) with paper liners.
• In a medium bowl, whisk together 3 1/2 cups cake flour, 1/2 cup unsweetened cocoa (not Dutch processed), and 1 1/2 teaspoons salt. Set aside.
• In the bowl of an electric mixer, beat 2 cups canola oil and 2 1/4 cups sugar on medium speed until well blended.
• Add the 3 eggs one at a time, mixing briefly after each addition until incorporated.
• Lower the mixer speed to low. With the mixer running, carefully add 3 ounces red food coloring in a steady stream to avoid splashing, and mix until the color is even.
• Add 1 1/2 teaspoons vanilla and mix briefly to combine.
• Add the dry ingredients and 1 1/4 cups buttermilk to the batter in alternation on low speed: start with half of the flour mixture, then half of the buttermilk, then the remaining flour mixture, and finish with the remaining buttermilk. Mix only until combined—do not overmix.
• Scrape down the sides and bottom of the bowl with a spatula, then mix just briefly on low to ensure everything is evenly incorporated.
• In a small dish, combine 2 teaspoons baking soda and 2 1/2 teaspoons white vinegar (it will bubble). With the mixer running on low, add this mixture to the batter and beat for about 10 seconds to incorporate.
• Fill each cupcake liner about 2/3 full with batter. Bake for 25–30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. If using multiple racks, rotate pans halfway through baking for even baking.
• Remove the pans from the oven and let the cupcakes cool in the pans on a wire rack for 5–10 minutes. Then transfer the cupcakes to the wire rack and cool completely before frosting.
• Note: This recipe’s ingredient list does not include cream cheese, butter, powdered sugar, or quantities for a frosting, so frosting directions are not included.