Preheat the oven 350 degrees F. and line a muffin pan with muffin liners and set aside.
In a small bowl, whisk together the flour, cocoa, baking soda, salt, and set aside.
In a small mixing bowl, add in the oil, sugar, buttermilk, egg white, and using an electric mixer blend just until combined well. Add in the food coloring, vinegar, vanilla extract, and blend some more until the mixture comes together and is smooth.
Now slowly add in the flour mixture and continue mixing until fully combined and pour into the prepared muffin pan.
Fill the muffin liners with the batter until they are about 3/4 full. Place into the oven and bake 15 to 20 minutes or until a cake tester comes out clean. Allow the cupcakes to cool in the pan on the rake for 5 minutes and then remove from the pan and allow them to cool completely before frosting.
To make the frosting – in a small mixing bowl blend, with an electric mixer, the cream cheese, butter, buttermilk, powdered sugar, and vanilla extract until smooth.
If you would like a thicker frosting add in more powdered sugar and if you would like a thinner frosting add in more buttermilk until the frosting reaches the consistency that you would like.
Frost the cupcakes and enjoy!