Preheat your oven to 350°F and line a muffin tin with 12 muffin liners inside. Set it aside.
In a medium size mixing bowl sift all-purpose flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
Using a hand or stand mixer with a paddle attachment, cream together butter and sugar for a few minutes, until the mixture is pale and fluffy.
Add eggs, vanilla extract, and buttermilk and mix again until well incorporated.
Add dry ingredients in 2 steps and mix until just combined. Do not overmix!
Add about a tablespoon of red food coloring, and using a spatula, mix it well until you have an even color. You can add more food coloring to have the desired color.
Divide this batter between 12 muffin liners. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. When it is ready, take it out and set aside to cool off for about 10 minutes. Place the muffins on a wire rack.
For the frosting, using a hand or stand mixer, cream together softened butter, cream cheese, and powdered sugar on high speed for 3-5 minutes. Add vanilla extract and a tablespoon of milk and mix it until combined.
When the cupcakes are completely cooled off, top them with the cream cheese frosting using a large star piping tip.