Preheat the oven to 350°F. Place 16 cupcake papers in cupcake pans.

In a large bowl or the bowl of a stand mixer, sift the flour, sugar, cocoa powder, baking powder, and baking soda together. Add the salt and whisk to combine.

Cut the room temperature butter into tablespoon-sized pieces then add to the dry ingredients. Using a paddle attachment, mix on low until a sandy mixture forms.

In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring. Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed.

Distribute the batter evenly into cupcake papers. Bake for 15 to 20 minutes or until springy to the touch. Let cool in the pans for a few minutes then remove and cool completely on a wire rack.

In a large mixing bowl or the bowl of a stand mixer, cream the butter on medium speed until smooth and fluffy, about 2 minutes.

Add the room temperature cream cheese, vanilla, and salt to the creamed butter. Beat together on medium speed until well combined. Scrape down the bowl.

With the mixer on low speed, add the sifted confectioners sugar a cup at a time. Mix until combined. If you want a stiffer buttercream, keep adding more sifted confectioners sugar until it's the desired texture.

Transfer the buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cooled cupcake.