Pre heat your oven to 350.

Line 3 (12 count) muffin pans with cupcake papers.

In a medium bowl, sift the cake flour and reserve.

In the bowl of a stand mixer, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, letting them incorporate before adding the next one.

Add the cocoa powder, red coloring and vanilla extract and beat well.

In a measuring cup or in a bowl, mix the salt and buttermilk. Add to the batter in three parts, alternating with the cake flour. Beat until only combined. Do not overbeat or your cupcakes will be too dense!

In a small bowl, combine the baking soda and vinegar. Once it reacts, add to the batter and mix until everything is well blended and the batter is smooth.

Divide the batter among the prepared pans and bake the cupcakes for about 15-20 minutes or until a toothpick comes out clean.

Let the cupcakes cool a little bit in the pan. Remove and let them cool completely before icing.

In the bowl of a stand mixer, beat all ingredients until white, creamy and fluffy.

Pipe the frosting on with a big star tip. You can also frost them with a butter knife!

Decorate with the patriotic sprinkles and have an awesome 4th of July!