Preheat oven to 350F.

Cream together butter and sugar until fluffy. (It took me 5 minutes on medium speed with my hand mixer)

Mix in eggs, one at a time.

Add remaining wet ingredients (sour cream, milk, vanilla and food coloring) and mix just until combined.

In a separate bowl mix together dry ingredients (flour, cocoa, baking soda and salt).

Slowly add dry ingredients to wet and mix until combined. Don't over mix.

Fill cupcake liners 2/3 full and bake for 20-25 minutes or until a toothpick comes out clean.

Let cool in tin for 5 minutes and then move to cooling rack and let completely cool.

In a Blendtec Twister jar add ingredients and mix on low speed for 30-40 seconds spinning lid counter clockwise while mixing.

Fill piping bag and frost cupcakes.

Top with sprinkles.