Preheat the oven to 180 degrees C and layer the muffin tins with cupcake liners

In a bowl, whisk together the flour, baking soda, baking powder and salt

In another bowl, cream the butter and sugar for about 4 to 5mts till it becomes pale yellow in color and then beat in the egg and the Vanilla essence

Add in the cocoa powder and the red food coloring to creamed mixture and stir to combine

With the mixer on low speed, alternate adding the flour and buttermilk starting and ending with flour

Fill the cupcake liners up to 3/4th with the batter. Lightly smooth the tops of the batter with the back of a spoon

Bake in the oven for 18 to 21 mts. Cool on wire rack

While the cupcakes are cooling, make the frosting by by beating together the cream cheese, butter and vanilla essence until creamy

Slowly blend in the icing sugar until the icing is smooth and creamy.

Once the cupcakes have cooled down, pipe the frosting onto the cupcakes or just slather them on with a knife