Moist Red Velvet Cupcakes

Directions

1. Position racks in center and top third of the oven and preheat it to 350°F. Line 24 standard muffin cups with paper liners

2. To make the Red Velvet Cupcakes, sift the flour, cocoa, baking powder, baking soda and salt together into a large bowl. In another large bowl, beat the oil and eggs with an electric mixer on high speed until thickened, about 3 minutes. Gradually beat in the granulated sugar, then the buttermilk, food coloring, vanilla and vinegar. In thirds, with the mixer on low speed, add the flour mixture, occasionally scraping down the sides of the bowl, and mix until smooth.

3. Divide the batter evenly among the muffin cups, filling each two-thirds full. Bake, with one pan to a rack, until a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in the pans for 5 minutes. Remove the pans and transfer to wire racks to cool completely.

4. To make the cream cheese frosting, beat the cream cheese, butter, vanilla, and lemon juice together in a large bowl with an electric mixer on high speed. With the mixer on low speed, gradually beat in enough of the confectioners’ sugar; when it’s smooth and spreadable, it’s ready to frost. After frosting, top each cupcake with a fresh raspberry and a few chocolate curls. (The cupcakes can be made up to 1 day ahead, stored in an airtight container at room temperature.)

Note: To make the chocolate curls, let a chunk of chocolate (at least 6 ounces) stand in a warm place in the kitchen for about 1 hour. Working over a plate, use a vegetable peeler to shave curls from the chocolate. Refrigerate for at least 15 minutes to firm the curls before using.