• Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
• In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt.
• In a separate large bowl, cream the butter and sugar together until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Combine the buttermilk and red food coloring in a small bowl.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, starting and ending with the dry ingredients.
• In a small bowl, mix together the vinegar and baking soda, then quickly fold it into the batter.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool completely before frosting.

For the cream cheese frosting:

• In a large bowl, beat the cream cheese and butter together until smooth.
• Add the powdered sugar and vanilla extract, and continue to beat until creamy and well combined.
• Frost the cooled cupcakes using a piping bag or offset spatula.
• Enjoy!