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Mix and set aside the dry ingredients: all-purpose flour, sugar (granulated or powdered), cocoa powder, baking powder, and baking soda.
Whisk the wet ingredients: eggs, buttermilk (½ cup warm milk + 1 tsp vinegar), oil or melted butter, vanilla, and red gel food color.
Add the wet ingredients to the dry ingredients and mix without lumps.
Fill a lined cupcake tray ½ full.
Bake at 180°C for 18–20 mins.
Beat whipping cream on high speed until stiff peaks form.
In another bowl, beat cream cheese for 2 mins till smooth.
Add a spoonful of whipped cream to cream cheese and mix gently.
Fold the cream cheese mixture back into the whipped cream.
Mix until smooth and pipe over cooled cupcakes!