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1
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
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2
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl.
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3
Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined.
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4
Add the egg and beat until well blended.
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5
Beat in the food coloring and 1/2 teaspoon of the vanilla.
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6
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition.
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7
Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
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8
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners.
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9
Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes.
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10
Remove the cupcakes from the tins and cool completely on a wire rack.
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11
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy.
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12
Sift the confectioners' sugar over the mixture and beat until smooth.
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13
Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla.
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14
Spread or pipe the frosting over the cooled cupcakes.
