In medium bowl, mix flour, cocoa powder, baking soda and salt together until well combined.

In large mixing bowl, using stand mixer with whisk attachment, beat butter and sugar together until light and fluffy.

Add eggs to butter and sugar mixture, then add sour cream, vanilla extract and milk. Mix on medium speed until well combined.

Add red food coloring and blend thoroughly.

Slowly add flour mixture to wet ingredients and mix until well combined.

Preheat oven to 350 degrees F. Fill each mini silicone bundt cake mold 3/4 full and bake 20 minutes or until toothpick comes out clean.

Remove cake bundts from molds and cool on wire rack.

In large mixing bowl, using stand mixer, beat cream cheese and butter on high speed until smooth and creamy.

Add confectioners’ sugar, vanilla extract and salt. Mix on low speed for 30 seconds, then high speed for 2 minutes.

Transfer frosting into resealable plastic bag with corner tip cut. Pipe frosting onto cooled bundt cakes.

Add decorative cake sprinkles, raspberries and mint leaves as garnish.