Preheat your oven to 350°F (175°C). Ensure that a rack is positioned in the middle of the oven for even baking.

Line a 24-cup cupcake pan with paper cupcake liners. This will prevent the cupcakes from sticking and make removal easier.

In a large mixing bowl, cream together the butter and sugar. Use an electric mixer on medium speed and beat until the mixture is light and fluffy. This should take about 3-4 minutes.

Gradually add the eggs into the butter and sugar mixture, beating well after each addition. Then, mix in the vanilla extract and red food coloring until well combined.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures that the leavening agents and cocoa are evenly distributed throughout the flour.

Slowly add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. This process helps keep the batter smooth and prevents over-mixing.

Using a scoop or a spoon, fill each cupcake liner about ⅔ full with batter to ensure even rising and prevent overflow.

Place the cupcake pan in the preheated oven and bake for approximately 19 minutes. To check for doneness, insert a toothpick or skewer into the center of a cupcake. If it comes out clean or with just a few crumbs, the cupcakes are done.

Once baked, remove the cupcakes from the oven and let them sit in the pan for about 5 minutes. Afterward, transfer the cupcakes to a wire rack to cool completely. This ensures the cupcakes don't become soggy from condensation.

Once the cupcakes are fully cooled, frost them with your favorite cream cheese frosting.