Start by heating your oven to 350 degrees Fahrenheit. Line your muffin tin with paper liners. This prevents the cupcakes from sticking to the pan. Use high-quality liners for a pretty look.

Sift the flour, cocoa powder, baking soda, and salt together. Do this in a medium-sized bowl. Sifting removes lumps and makes the cake light. Set this bowl aside for later.

In a large bowl, beat the sugar and vegetable oil. Use your electric mixer on medium speed. Mix until the texture is smooth. The oil makes these cupcakes very moist.

Add the eggs to the oil mixture one at a time. Beat well after each addition. This builds structure in your batter. Make sure the eggs are at room temperature.

Mix in the red food coloring and vanilla extract. Then, stir in the white vinegar. The vinegar reacts with the baking soda. This helps the cupcakes rise beautifully.

Turn your mixer to low speed. Add the dry ingredients and buttermilk in stages. Start and end with the flour mixture. Do not overmix the batter at this stage.

Use a scoop to fill the liners. Only fill them about two-thirds of the way up. This leaves room for the cupcakes to grow. It also prevents messy overflows.

Place the tin in the center of the oven. Bake for about 20 to 25 minutes. A toothpick should come out clean. Do not overbake them or they will dry out.

Let the cupcakes sit in the pan for five minutes. Then move them to a wire rack. They must be completely cold before frosting. Warm cupcakes will melt the cream cheese.

Cream the butter and cream cheese together until smooth. Add the vanilla and powdered sugar slowly. Beat on low speed until the frosting is thick. It should look creamy and white.

Pipe or spread the frosting onto the cooled cupcakes. You can use a butter knife for a rustic look. Sprinkle a few crumbs on top for decoration. Enjoy your delicious treat!