Preheat the oven to 350 degrees. Line a couple standard muffin tins with cupcake liners, set aside.

In the bowl of a stand mixer, combine the softened butter and sugar. Cream for about 2-3 minutes, scraping the sides often.

Add in the eggs and mix to combine.

Add in the sour cream, milk, red food coloring and vanilla. Mix well, scraping down the sides often.

Add in the remaining dry ingredients: flour, cocoa, baking soda and salt. Mix well, scraping down the sides as needed.

Use an ice cream scoop or similar to divide the batter between the prepared lined cups, filling about ½ - ¾ full.

Bake in the preheated oven for about 14-16 minutes or until the centers are set. Allow to cool completely before decorating.

In the bowl of a stand mixer, combine the softened cream cheese and softened butter. Mix until smooth.

Add in the powdered sugar and vanilla. Mix on low until combined.

Bump up the speed to medium and whip until smooth and fluffy.

Transfer the frosting to a piping bag fitted with a large star tip. Set aside.

Sacrifice one or two cupcakes to crumble up and sprinkle the crumbs on top of the frosting, set aside.

Once the cupcakes are cool, pipe a dollop of frosting onto each cupcake. Sprinkle with the cake crumbs.