Preheat the oven to 325ºF. Line your cupcake pan with paper liners. Give them a little spray nonstick spray if you want (this is optional).
Set a small saucepan over medium heat, and pour the milk in while you mix your other ingredients. Watch for wisps of steam to rise from it.
In your large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar.
In your 2 cup measuring glass, whisk together the oil, eggs, vanilla, and food coloring. Mix this into the dry ingredients. It will be the consistency of spackle.
By now, the milk should have little wisps of steam but should not be simmering. Pour it into your cake mix. Mix gently to avoid splashing. At the end, it will look really loose.
Pour a little more than ¼ cup of your red velvet batter into each cupcake liner (or use a #20 scoop). Bake for 15 minutes. Move to a cooling rack to cool completely.
White Chocolate Cream Cheese Frosting
Add the white chocolate chips to your small bowl and set aside. Pour milk into your small saucepan. Set your pan over medium heat until the cream has wisps of steam but is not bubbly yet.
Pour the hot cream over your white chocolate and let it sit for a minute. Then stir until smooth. Allow this to cool completely. It will thicken up.
Once your ganache is room temperature, use an electric hand mixer to beat the cream cheese into it. Add in the powdered sugar, vanilla, and salt, and whip until it builds a bit of volume and seems fluffier.
Move the frosting to a piping bag and pipe as much frosting as you like on each cupcake.
Optionally decorate with sprinkles.
Keyword Cake, Cream Cheese, Cupcakes, Frosting, Red Velvet