I can never turn down a good cupcake. However, ask me to choose, and I will always pick red velvet above any other flavor (even chocolate). My first experience with red velvet cupcakes came a few years ago when my cousin Janelle made them for a dinner we hosted at our house. She used the Paula Deen recipe which to this day is my favorite. I think it has to do with the fact that Mrs. Deen uses vegetable oil (remarkably, instead of her signature stick or two of butter) which keeps the cakes super moist, even when making mini cupcakes as I did here. The first time I made red velvet, I didn't add enough red food coloring, so my cupcakes ended up being a weird skin color (I called them "flesh muffins"). No one seemed to mind once they tasted them.
One note I would like to pass along: when making mini cupcakes, I reduce the baking time to 15-18 minutes which guarantees that they will be as moist as promised.