For the Cupcakes:

• Preheat the oven to 350°F. Place 16 cupcake liners in muffin pans.
• In a large bowl or stand mixer, sift together the flour, cocoa powder, baking powder, baking soda, and sugar. Whisk in salt.
• Cut the room temperature butter into tablespoon-sized pieces and add it to the dry mixture. Mix on low speed until the mixture becomes crumbly.
• In a separate bowl, whisk together the eggs, buttermilk, vanilla, and red food coloring.
• Slowly add the wet ingredients into the dry ingredients while mixing on low speed. Mix until fully combined, scraping down the bowl as necessary.
• Distribute the batter evenly into the cupcake liners.
• Bake for 15 to 18 minutes or until the tops spring back when lightly touched. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
• In a large mixing bowl, beat the room temperature butter on medium speed until smooth and creamy, about 2 minutes.
• Add the room temperature cream cheese, vanilla extract, and salt to the butter. Beat on medium speed until well combined.
• Gradually add the sifted confectioners sugar one cup at a time, mixing until smooth. If a stiffer consistency is desired, add more powdered sugar or chill the frosting slightly.
• Transfer the frosting to a piping bag fitted with a star tip. Pipe a generous amount of frosting onto each cooled cupcake.