Preheat oven to 350 degrees. Coat standard-size muffin pan (18 serving size) with non-stick cooking spray. Using large mixing bowl, whisk sour cream and oil (it will look curdled). In a seperate bowl, combine sugars, sifted flour and cocoa. Mix well and add to sour cream mixture. Beat until just moistened. Add eggs and beat on medium-high for 2 minutes, until smooth. Stir in food coloring and vanilla. Fill muffin
tins 2/3 full. Bake at 350 degrees for about 22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely on rack. Frost with your choice of frosting. Chill slightly before serving.
Not a NESTLÉ®-tested recipe.