• Preheat the oven to 350º Fahrenheit. Line 16-18 muffin cups with paper liners.
• Sift flour and cacao powder into a small bowl
• Beat sugar and butter in a large bowl until smooth. Add the eggs, vanilla extract, and food color and continue to beat until smooth. Add ⅔ cup buttermilk.
• Mix in the flour-cacao mixture.
• Use a spatula or large spoon to make a well in the center and add the remaining ⅓ cup buttermilk, vinegar, and baking soda. They will form bubbles. Now stir the batter.
• Spoon the batter equally into the paper-lined muffin cups.
• Bake at 350º Fahrenheit for 20 minutes. Use a toothpick to check for doneness. Adjust time if necessary.
• Cool for 10 minutes, transfer to a wire rack and cool completely.

Frosting

• Beat the softened cream cheese and butter until smooth.
• Gradually add the powdered sugar, beating continuously until well incorporated.
• Add the vanilla extract and beat until the frosting is smoot.