Preheat oven to 350 degrees and line a cupcake tin with red cupcake liners.

In a large bowl, combine flour, baking soda, and salt, and whisk the mixture together.

In a small bowl, whisk together the buttermilk, vanilla, egg, and vinegar.

In another small bowl, combine the cocoa powder and food coloring and stir together to form a paste.

Using a stand mixer or a hand mixer and a large mixing bowl, beat the softened butter with the sugar on medium speed until the mixture is light and fluffy.

Reduce the mixing speed to low, then add one third of the flour mixture, followed by half of the egg and buttermilk mixture. Continue to alternate adding the flour and buttermilk mixtures until all of each is combined into a batter.

Scrape down the sides of the bowl, then add the cocoa paste to the batter and beat until just combined.

Fill each of the paper liners about ¾ of the way to the top.

Bake in the preheated oven for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to cool for about 10 minutes in the cupcake tins, then transfer them to a cooling rack to finish cooling.

Using a stand mixer or a hand mixer, beat the cream cheese, sour cream, butter, vanilla, and salt on medium speed until smooth.

Reduce speed to low and slowly add the powdered sugar to the cream cheese mixture. Continue to mix until combined.

Add enough black food coloring to turn the frosting black (about one and a half tablespoons) and mix well.

Fill a piping or pastry bag with frosting. Using the tip if your choice (round or star tips work best), frost the cupcake by making circles from the outer edge to the center, swirling the icing into a dome.

Place two Mini Oreo cookies on the sides to make the ears and then sprinkle the top of the cupcake with Mickey Mouse sprinkles.