In a large mixing bowl, add in the ½ cup of butter and granulated sugar.

Add in the eggs and vanilla extract.

Mix and add in white vinegar.

Add in the salt, cocoa powder and baking soda.

Once mixed, add in the vegetable oil and buttermilk.

Mix until well combined and add in the food coloring.

Add in as much coloring until the desired red is achieved.

Slowly add in the flour in ½ cup increments, mixing in between each time.

Once everything is well mixed, grab a muffin pan lined with cupcake liners.

Scoop in a tablespoon of the batter into each liner.

Place one chocolate truffle in the middle of the batter.

Cover truffles with more batter until the liner is ¾ of the way full.

Bake for 13-16 minutes.

Be sure to check with a toothpick by placing the toothpick in the middle of a cupcake. If the toothpick comes out clean of red, they are done!

Allow cupcakes to cool.

While cooling, start on the frosting by adding the butter and cream cheese into a large mixing bowl.

Beat until creamy and smooth.

Add in the vanilla extract and mix well.

Slowly add in the powdered sugar ½ cup at a time.

Once all the powdered sugar in mixed in, place your frosting into a piping bag prepared with the piping tip of your choice.

Pipe the frosting on to each cupcake.

Decorate with sprinkles or enjoy!