Preheat the oven to 350° F and line two cupcake tins with 18 cupcake liners. 

In a medium sized bowl combine the flour, cocoa powder, salt, and baking soda and whisk to combine.

In a large mixing bowl, or the bowl of a stand mixer, add the oil and sugar, and whisk to combine or mix on low until frothy about 30 seconds.

Add in the eggs one at a time, and continue to mix until frothy and light yellow in color. Add the vanilla extract and food coloring and mix till evenly combined.

Next alternate adding in the dry ingredients with the buttermilk starting with 1/3rd of the dry ingredients, then half of the buttermilk, alternating and ending with the dry ingredients.

Add in the white vinegar, mix to combine evenly and fill the cupcake liners up halfway. A tablespoon helps here! 

Set the cupcake tin aside and make the cheesecake filling.

Combine the cream cheese, sour cream, sugar, flour, and salt in a small bowl and mix until combined. It’s ok if there are lumps! Add ½ teaspoon of filling to the center of each cupcake and then top with a little extra batter just to cover the filling. 

Bake the cupcakes for 16-18 minutes. They are done when the tops are springy and no longer jiggle. 

Now make the cream cheese frosting- In the bowl of a stand mixer combine the cream cheese, butter, and confectioners sugar. Turn the mixer on low, scraping down the sides as needed. Gradually pick up the speed as the sugar gets mixed in.

Add in the vanilla extract and beat on medium to high speed until the frosting is light and fluffy. 

Pipe onto cool cupcakes or store them in the fridge!