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Preheat the oven to 350ºF and line a cupcake tin with 14 liners.
In a medium bowl, add the flour, cocoa powder, baking soda, and salt. Whisk together and set aside. Mix the red food color gel into the buttermilk and set aside.
Cream the butter on high for two minutes, then add the vegetable oil and sugar. Cream together on medium-high until light and fluffy, about 2 min, scraping down the bowl and paddle as needed. Turn the mixer to low speed and add the egg. Mix until incorporated, then mix in the vanilla and white vinegar.
Add the flour mixture all at once and mix on low speed until just incorporated, then add the red buttermilk mixture and continue mixing on low speed until uniform.
Scoop the batter into prepared cupcake liners (no more than ⅔ full) and bake for 13-15 minutes, until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.