Ingredients

• 3 ⅓ cups cake flour (not self-rising)
• 1 stick (1/2cup) butter, softened
• 1/3 cup oil
• 2 ¼ cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons salt
• 1 ½ cups buttermilk
• 1 ½ teaspoons cider vinegar
• 1 ½ teaspoons baking soda

FILLING

• 3 ounces white baking chocolate, chopped
   
• 1 cup whipping cream
   

Directions

• Preheat oven to 350 degrees.
• Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
• To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
• In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
• In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
• In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
• Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

FILLING:

In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours.