I couldn't find the exact recipe online, so here is the one I went by through the magazine:
2 1/4 cups all purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter or margarine, softened
1 1/4 cups granulated sugar
1 bottle (1 oz) red food color
1 1/2 teaspoons vanilla
1 cup buttermilk
1. Heat oven to 350. Place paper baking cup in each of 24 regular-size muffin cups.
2. In small bowl, mix flour, cocoa, baking soda, and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until mixed. Add eggs; beat 1 to 2 minutes or until light and fluffy. Stir in food color and vanilla. Om low speed, beat in flour mixture alternately with buttermilk just until blended. Fill muffin cups 2/3 full. Bake roughly 20 to 22 minutes or until toothpick inserted in middle comes out clean. Let cool before applying frosting!
The frosting recipe I used which was also in the magazine can be found here.