Happy Valentine's Day Red Velvet Cupcakes

Happy Valentine's Day to all.
I really don't subscribe to the commericalism of this day. But I like to acknowledge the ones I love.Not that I wouldn't love flowers , I like flowers any day.What do I do?
Usually I bake.
For years I have been a scratch cook , prepacked is not for me.
Spaghetti sauce in a jar, chili in a can, sauce from a packet, frozen pie crust, No, no for me, except for one thing, CAKES!
I rarely made a cake from scratch, oh I have made carrot cake and banana cake from basic ingredients , but the thought of cake flour and all that beating intimidated me. I tried once when first married and the brick that turned out put me off cake making for years. I have relied on Duncan Hines and Betty Crocker cake mixes ever since. All the years of making birthday cakes for the kids , any celebration , Duncan Hines! I have always secretly been unsatisfied with those cakes.To me there is no love in them ,no care. Sadly lacking in taste, lightness,and moistness.
I have decided to get over this fear.
Love the name Red Velvet Cake so tried this recipe turning the batter into cupcakes.
Cake Batter;
1 1/2 cup sugar
1/2 cup soft butter
2 eggs , room temperature
2 1/3 cups cake flour
2 squares unsweetened chocolate melted
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk or sour milk
2 TBSP. red food colouring
1 tsp. vanilla
1 tsp. vinegar white
Frosting;
2 cups sifted icing sugar
1/2 cup soft butter
1 tsp. vanilla
1/4 -1/2 cup milk
Mix til smooth.
Preheat oven to 350. Beat butter and sugar til light and fluffy about 3 minutes. Add the eggs one at a time. Sift together flour, soda. baking powder, and salt. In another bowl combine buttermilk, melted chocolate, vinegar, vanilla and red food colouring. Add a fourth of the dry ingredients , mix, then a third of the wet. Continue adding dry and wet. Scoop into cupcake cups 3/4 full . Bake 18 to 22 minutes. Frost with icing,
decorate with what ever takes your fancy.
I did not get quite the red colour I would have liked .If
you use 2 tbsp cocoa instead of the unsweetened chocolate then I think you would get a better red colour.
The texture is fine , flavour good. I baked mine only 18 minutes checked with toothpick to make sure done.
Here they are ready to go to Sherry's today .

Would I make this again?
No, not this recipe I would try another .
Will I try more cakes from scratch,
of course I have a bag of cake flour to use up.