Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Mix in the buttermilk, vanilla extract, red food coloring, and white vinegar until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

In a small bowl, combine the baking powder and vinegar, then fold it into the batter.

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

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes.

Transfer the cupcakes to a wire rack to cool completely before frosting.