• Preheat oven to 350 degrees F. Line 18 to 24 muffin cups with liners. If using slightly larger cupcake papers you'll get 18 to 20. Smaller size cupcake liners will give you about 24. Alternatively, use flat bottom ice cream cones.
• Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.
• Gradually add the flour mixture on low speed (or by hand) just until blended. Do not overbeat. Spoon batter into paper-lined muffin cups, filling each cup ⅔ full or spoon batter into 24 plain flat bottom ice cream cones – fill right to the point vanilla ice cream cones becomes wider.
• Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. If using cones, use a skewer or knife and poke a hole in the bottom (or on the side near the bottom) of the baked cupcake cone to allow steam to escape (helps prevent a soggy cone).
• Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

Cream Cheese Frosting

• Cream Cheese Frosting: Beat cream cheese, softened butter and vanilla extract in large bowl until light and fluffy. Gradually (start with a cup) beat in confectioners' sugar until smooth.