Preheat your oven to 160ºC (320ºF) and line a cupcake tray with 12 cupcake liners.

In a bowl, sift together flour, sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Stir to combine.

In another bowl, whisk together buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring.

Slowly pour the wet ingredients into the dry ingredients and gently stir until smooth with no lumps.

Divide the batter evenly among the cupcake liners. Bake for 20-23 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Remove butter from the fridge 10 minutes before making the frosting and cut into cubes. Sift the powdered sugar.

Using a stand mixer or hand mixer, cream the butter on high speed for 5 minutes. Scrape down the bowl and mix for 2 more minutes.

Add vanilla bean paste and cream cheese to the butter, mixing for 1 minute until well combined.

On low speed, add the sifted powdered sugar in two parts, mixing well between additions. Scrape down the sides and mix on low speed for 2 minutes.

Beat the frosting by hand with a spatula or wooden spoon to remove air bubbles and ensure a smooth texture.

Fill a piping bag fitted with a star tip with the frosting. Pipe onto cooled cupcakes and optionally decorate with sprinkles.