3 eggs
3/4 cup butter
2 tsp cocoa powder
2 1/4 cups sugar
1 1/2 tsp vanilla extract
1 (1 oz) bottle red food color
1 1/2 cups buttermilk
1 1/2 tsp baking soda
1 1/2 tsp white vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)


1. Let eggs and butter stand 30 minutes. Preheat oven to 350 F. Line 28 (2 1/2) inch cupcake pans with paper liners; set aside.

2. In a medium bowl combine flour, cocoa powder and 3/4 tsp salt; set aside. In a large mixing bowl beat butter on medium high speed 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low speed.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each, just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about 2/3 full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar.

Yield: 28 Cupcakes Serving Size- (1 cupcake)

Weight Watchers Points Plus= 5 Per Cupcake

Nutrition Information
Total Fat (g)6
Saturated Fat (g)3
Monounsaturated Fat (g)2
Cholesterol (mg)36
Sodium (mg)124
Carbohydrate (g)28
Sugar (g)17
Fiber (g) .1
Protein (g)3
Calcium (DV%)2
Iron (DV%)4
Percent Daily Values are based on a 2,000 calorie diet.