Preheat oven to 350 degrees F and line two muffin tins with cupcake liners.
In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together.
In the bowl of a standing electric mixer, beat the butter until creamy and then add the sugar, mixing until light and fluffy (3-4 minutes).
Mix in the eggs one at a time, followed by the vanilla and food coloring and beat for 2 minutes.
While mixing on low, in 3 parts, alternate between adding the flour mixture and the buttermilk. Scrape down the sides and bottom of bowl as needed, mixing until smooth.
Scoop batter into cupcake liners (an ice cream scoop works great!).
Bake for 20-22 minutes until toothpick come out clean. Remove cupcakes from tin when cool enough to touch.