Preheat the oven to 350 degrees.
Line mini cupcake tins with paper liners.
Using a standing mixer combine butter and sugar on medium speed until light and fluffy.
Add eggs one at a time, mixing well after each addition,
Mix in food coloring and vanilla, mix until the color is fully incorporated.
Mix flour, cocoa, and salt in a separate bowl.
Slowly add the flour mixture. (don't over mix)
The batter will be very thick.
Using a rubber spatula stir the sides and the bottom of the bowl to make sure that all of the flour has been included in the batter.
Fill the lined cupcake tins 2/3rds full.
Bake at 350 degrees until a toothpick inserted in the centers comes out clean. (about 15 minutes)
Once out of the oven, place the bottom of a 1/2 tbsp into the center of the brownie to make an indent for the frosting
Allow cooling slightly in the cupcake pan.
Then remove cupcakes onto a rack to cool completely.