Preheat your oven to 350 degrees.

Line your cupcake tin with paper liners.

Sift your flour, cocoa, baking soda, and salt all in one in a small mixing bowl, set to the side.

In a separate bowl using a mixer, beat the butter, shortening, and sugar until it is creamy on medium speed for 2 minutes.

Add the egg white, vanilla, red velvet extract, and red gel food coloring to the mixing bowl.

Mix until well combined.

Add the flour and milk; mix until completely combined.

Add batter into the lined cupcake tins until two-thirds filled.

Bake your cupcakes at 350 degrees for 20-22 minutes.

Cool for 10 minutes in the tins.

Remove from cupcake pan to a wire rack and cool for 30 minutes.

Cream the butter and cream cheese until creamy on low speed.

Begin to add the powdered sugar slowly, until blended.

Add vanilla and beat until well combined.

Place the frosting into a pastry bag with a frosting tip.

Frost the cupcakes in a circular motion.

Sprinkle with cupcake crumbs.