Preheat your oven to 350°F (175°C) and line a standard 12-cup cupcake pan with paper liners.

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.

In a large mixing bowl, using an electric mixer, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add one large egg, one egg yolk, and 1 teaspoon of vanilla extract to the butter-sugar mix and beat on medium speed until well-blended.

Gradually add the dry mixture into the wet ingredients, alternating with 1 cup of buttermilk, mixing on low speed until just combined.

Gently fold in 1 tablespoon of red gel food coloring until evenly distributed.

Spoon the batter into the prepared cupcake liners, filling each about ¾ full and bake for 17 to 20 minutes.

Once baked, cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat together ½ cup of softened unsalted butter until light and creamy. Add 8 ounces of cold cream cheese and mix until combined.

Gradually incorporate 3 to 4 cups of powdered sugar to reach desired frosting sweetness.

Once cupcakes are cool, frost with cream cheese frosting using a piping bag.