In a small bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer on medium-high speed, beat sugar, egg, and oil for 1 to 2 minutes or until fluffy.
Beat in food coloring and vanilla.
Add flour mixture alternately with buttermilk, making three additions of flour and two of buttermilk and beating on low speed until smooth.
Stir in vinegar.
Prepare MINI cupcake pan with liners if desired.
Fill each well with about 1 1/2 tbsp batter. (If using a regular cupcake pan, use about 2 1/2 tablespoons of batter)
Bake for 6 to 8 minutes (or 14-18 in a regular pan) or until a tester inserted in the center of the cupcake comes out clean.
Transfer cupcakes to a wire rack to cool.
Repeat with remaining batter.
Frost with cream cheese frosting.