1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat the butter, vegetable oil, and granulated sugar until smooth and combined.

4. Add the egg, vanilla extract, and red food coloring, then mix until the batter is evenly colored.

5. Add the dry ingredients in batches, alternating with the buttermilk, and mix just until combined.

6. Stir in the white vinegar gently at the end.

7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

8. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely.

10. To make the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar gradually, then mix in the vanilla extract until fluffy.

11. Pipe or spread the frosting over the cooled cupcakes and serve.