Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
In a large mixing bowl, whisk together the flour, cocoa powder, and sugar until evenly combined.
Beat in the softened butter until the mixture is crumbly and resembles coarse sand.
Add the eggs one at a time, mixing well after each addition to incorporate air and deepen the color.
Mix in the red food coloring and vanilla extract, the batter will become a vibrant red hue.
In a small bowl, combine the baking soda and white vinegar until fizzing, then gently fold into the batter for lift.
Gradually pour in the buttermilk, mixing until the batter is smooth and glossy.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Once cooled, use a paring knife or piping tip to cut a small well into the top of each cupcake and fill with a teaspoon of berry preserve.
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and vanilla, beating until the frosting is fluffy and spreadable.
Frost each cupcake with the cream cheese frosting, using a spatula or piping bag for a decorative finish.
