To make the cupcakes:

1. Prepare two 12 cavity muffin pans with liners. This recipe makes 18 cupcakes, so you’ll need both pans. Do not preheat the oven yet.
2. Sift the flour and cocoa together in a small bowl and set aside. Measure the buttermilk into a large (2 cup capacity) measuring cup and add the vegetable oil. Whisk the buttermilk and oil together until well combined and smooth. Set aside.
3. In a large mixing bowl, (large enough to hold all of the finished batter, I used a 4 quart bowl) combine the egg, egg yolk, sugar, salt, baking soda and vanilla extract. Whisk well for one minute until the mixture is thick and pale yellow.
4. Add the buttermilk/oil mixture and food coloring, and whisk well for another minute. Add the flour/cocoa mixture and whisk gently for 2 minutes, making sure to incorporate everything together evenly and scraping the sides of the bowl as needed.
5. Divide the batter equally into the prepared muffin pans, each cupcake liner should get 3 tablespoons of batter. You can use a large cookie scoop to make things easier!
6. Cover each pan with a towel and allow the batter to rest for an hour. When there is 30 minutes remaining in the resting time, preheat the oven to 350 degrees.
7. Bake the cupcakes for 22-25 minutes, checking for doneness at 22 minutes. The tops of the cupcakes should spring back lightly when you press them with your finger. Allow the cupcakes to cool completely before frosting.

To make both frosting recipes:

1. Using a hand mixer or stand mixer and paddle attachment, beat the cream cheese and butter on medium speed until combined and smooth. Add the cocoa, extract(s), salt, and food coloring and beat on medium speed again until smooth.
2. Add one cup of the powdered sugar and beat on low speed until fully incorporated. Add the remaining cup of powdered sugar and beat on low again, until there isn’t any more dry powder in the bowl. Increase the speed to medium and beat for about a minute until totally incorporated and smooth.