Valentine's Day Cakes

Procedure

Turn on the oven to 180 °C. Beat the room temperature butter for about 7 minutes alone (in a food processor or with a hand mixer) and then add the sugar in several batches.
After each batch, let it rest for about 3 minutes so that the sugar can combine with the butter. Then beat in the eggs.
While the butter mixture is beating, mix the flour, cocoa, and salt in a bowl and sift into another container.
In the second container, prepare the buttermilk and stir in the red food coloring. (If you are using a stand mixer, attach the K-beater and turn it to the lowest speed.)
Add the dry mixture and the colored buttermilk to the butter mixture alternately in parts.
Finally, mix the vinegar with baking soda and add to the batter. You should get a beautiful, velvety mixture.
Line a muffin tray with muffin cups and fill each one three-quarters full. Bake for 15–20 minutes.
Check if they are baked with a clean skewer. Take the cupcakes out of the oven and when you can, remove them from the mold and let them cool on a wire rack. Then decorate them with cream.
First, beat the butter until it is light and creamy. This takes about 7-10 minutes. Then add the cheese, vanilla extract and sugar in larger portions.
Choose any decoration and put it on a decorating bag.
Fill it with cream and decorate the cupcakes with hearts, red confectionery dust or overdone baked dough.