Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, combine the sugar, oil, buttermilk, eggs, vanilla extract, and red food coloring. Beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Stir in the vinegar. The batter will bubble slightly.

Fill each cupcake liner about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

In a large bowl, beat the cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, beating until smooth.

Stir in the vanilla extract.

Frost the cooled cupcakes with the cream cheese frosting.