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Preheat oven to 350 degrees. Mix together the flour, cocoa, baking soda and salt. Beat the butter and sugar in a large bowl with electric mixer on medium speed for 5 minutes. Beat in the eggs one at a time. Mix the sour cream, milk, food color and vanilla together. Gradually add flour mixture on low speed until blended. Spoon batter into paper lined muffin cups, filling each 2/3 full. Bake for 20 minutes or until toothpick inserted in the center of one of the cup cakes comes out clean. Let cup cakes cool in the pan for about 5 minutes before removing to wire racks to cool completely before frosting.
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