• Preheat your oven to 375°F (177°C) and line your cupcake trays.
• In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and cocoa powder until well combined and lump-free. Set aside.
• In the bowl of a stand mixer, beat the butter and sugar together on medium speed until light and fluffy. Add the oil and continue mixing until fully incorporated, about 2-3 minutes.
• Add the eggs one at a time, followed by the egg white, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is fully combined.
• Mix in the vanilla extract, vinegar, and red food coloring. Adjust the food coloring to achieve your desired shade of red.
• With the mixer on low speed, alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, scraping down the sides of the bowl as needed. The batter should be smooth but not overmixed.
• Gently mix in the brewed coffee until just combined. Avoid overmixing.
• Evenly divide the batter among the lined cupcake pans. Bake at 375°F for 5 minutes, then reduce the temperature to 350°F and continue baking for another 10 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cupcakes to cool in the pans for 1 minute, then transfer them to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:

• Using a handheld or stand mixer paddle attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes until smooth and creamy.
• Add the powdered sugar one cup at a time scraping down the sides every so often to ensure everything is well mixed.
• Mix in the vanilla extract, and a pinch of salt.
• If the frosting feels too thin, add more powdered sugar a little at a time. If it’s too sweet, a small pinch of salt will balance the flavor. The frosting should be soft but not runny.
• Spread the frosting generously over your cooled cupcakes! Enjoy!