Preheat oven to 350F. Line a muffin tin with liners.

In a medium bowl sift flour, sugar, baking soda, baking powder, cocoa and salt. Whisk to combine.

In a large bowl combine buttermilk, oil, vanilla, egg, vinegar and food colouring.

Add the dry ingredients to the wet ingredients and stir to combine. Slowly add in the hot water and stir to combine.

Fill the cupcake liners half way full and bake for 15-17 minutes or until a toothpick comes out with a few moist crumbs.

Let the cupcakes cool for 2 minutes and then remove from the muffin tin and finish cooling on a wire rack.

Combine cream cheese and butter to a bowl and whisk until smooth. Add icing sugar and whisk until combined and smooth.

Pipe the frosting onto the cupcakes. I used Ateco tip 808.

Add sprinkles if desired.

Cupcakes are best kept at room temperature in an airtight container for 3-4 days.