1. Re-heat oven to 350°F but then turn down to 325°F right before baking.
2. Cream together butter and sugar on high for 3 minutes, until light and fluffy.
3. Add one egg at a time and mix between additions.
4. In a separate bowl combine vanilla buttermilk and food coloring and set aside.
5. In a medium bowl sift the flour, corn starch, baking soda, baking powder, salt, cocoa powder and set aside.
6. Alternate adding the flour mixture and buttermilk mixture, mixing between each addition. Start and end with the flour.
7. Finally, add the HOT coffee and stir gently into the batter, DO NOT miss this step.
8. Line cup cake tins with paper holders and scoop until liner is just above half way full.
9. Bake on 325°F for 18-20 minutes or until toothpick comes out clean. Do NOT over bake. Check at 18 mins.

For the Frosting

1. Cream together cream cheese, butter and vanilla.
2. Slowly add the sifted powdered sugar until combined
3. Then add the milk and salt. Mix until creamy.
4. If you would like the frosting thicker add a bit more powdered sugar and if you want it thinner add a bit more milk.