Red Velvet Cupcakes

1 (18.25 ounce) box yellow cake mix
2 tablespoons cocoa
5 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 (1 ounce) bottles red liquid food coloring
Cream Cheese Frosting

Beat cake mix and next five ingredients at low speed with an electric mixer for 2 minutes. Spoon batter evenly into 24 paper or foil-lined muffin cups, filling each two-thirds full; bake according to package directions. Remove from pans immediately and cool on wire racks. Spread cupcakes evenly with cream cheese frosting. Yield: two dozen.

Cream Cheese Frosting:
8 ounces cream cheese, softened
1/4 cup butter or margarine, softened
2 1/4 to 2 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Stir in vanilla extract, beating until mixture is blended.

Yield: 2 cups.