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Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 12 serving cupcake pan with paper liners; set aside.
In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
In a large mixing bowl, combine the sugar and oil. Mix in the egg, buttermilk (or dairy free buttermilk), vanilla, and red food coloring until combined. Stir in the white vinegar and hot coffee (or hot water).
Add the dry ingredients to the wet ingredients and mix just until combined. Scoop the batter evenly into each cupcake well, about ¼ cup per well.
Bake for 22-24 minutes, or until a toothpick comes out clean.
Remove the cupcakes cakes from the oven and let them cool completely before frosting.
For the frosting: In a medium mixing bowl, beat together cream cheese (or dairy-free cream cheese), butter (or dairy-free butter) and vanilla until light and fluffy. Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency.
Frost cupcakes.
Store in an airtight container at room temperature for up to two days, or in the refrigerator for up to 5 days..