Preheat your oven to 350°F (175°C) and line muffin tins with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

Add the eggs, Wilton No-Taste Icing Color, and vanilla extract, mixing until well blended.

Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, mixing well after each addition.

Add the water and mix until fully combined.

In a small bowl, combine white vinegar and baking soda; fold it into the batter once it fizzes.

Fill muffin tins two-thirds full with batter and bake for about 15 minutes.

Check for doneness with a toothpick; if it comes out clean, remove from the oven and cool on a wire rack.

Once completely cooled, top with cream cheese frosting or your choice of frosting.