Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.

Whisk the flour, cocoa, baking soda and salt together in a bowl.

In a separate bowl, whisk the oil and sugar until combined, then whisk in the egg, food coloring and vanilla.

Alternate adding the flour mixture and buttermilk to the wet mixture in three additions, starting and ending with flour, stirring just until smooth.

Stir in the vinegar last; the batter will look deep red and slightly thin, and that's correct.

Divide the batter evenly among the liners, filling each about two-thirds full.

Bake for 17 to 19 minutes, until a toothpick inserted in the center comes out clean.

Cool in the tin for 5 minutes, then move to a rack to cool completely, about 20 minutes, before frosting.

Pipe or spread cream cheese frosting into an oval football shape on each cupcake using an offset spatula.

Pipe one brown icing line down the center and short white lines crossing it for the laces.