1 teaspoon Kosher salt (use less if using table salt)
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temp.
2 teaspoons red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons distilled white vinegar
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk or sift together flour, cocoa, and salt.
With an electric mixer on medium-high speed , whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. I like to use a medium size ice cream scooper. Bake, rotating tins halfway through, until cake tester inserted in centers comes out clean, about 20 minutes, depending on your oven. (mine took 17 minutes) Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight container.
When cupcakes are completely cool, frost cupcakes using a small offset spatula or you can fill a patry bag with frosting and use the desired tip to finish the cupcake.