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

Whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder in a medium bowl.

Beat the softened butter in a large bowl until creamy. Gradually add the granulated sugar, mixing until light and fluffy for about 3-5 minutes.

Add the egg and vanilla extract to the butter mixture, beating until well combined.

Mix the buttermilk and food coloring in a separate bowl until fully blended.

Combine the dry ingredients with the butter mixture, alternating with the buttermilk mixture.

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

Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.

Cool the cupcakes in the pan for about 5 minutes before transferring to a wire rack.

Beat the cream cheese and butter together until smooth and creamy.

Add the powdered sugar gradually while mixing until well combined.

Stir in the vanilla extract and add enough heavy cream (or milk) to achieve desired consistency.

Frost the completely cooled cupcakes generously with the cream cheese frosting.

Garnish with sprinkles or fresh berries if desired.