Preheat oven to 350 degrees F . Line two 12-count muffin pans with 18 cupcake liners and set aside.
In a large mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Sift them to remove lumps of flour and cocoa powder. Set it aside.
Combine butter and sugar in the mixing bowl of an electric mixer.
Using a whisk or balloon attachment, cream butter and sugar together on medium speed for 4-5 minutes. Add vanilla essence to the bowl.
Add the red food coloring, milk, and vinegar to the mixing bowl.
Mix in the dry ingredients alternating it with water. Add the dry ingredient first then alternate it with water. Mix until just combined, do not over mix the batter. Keep scraping down the sides of the bowl as needed.
Evenly distribute the batter between 18 cupcake liners. Fill each liner about halfway full.
Bake in a preheated oven 18-20 minutes or until the toothpick inserted in the center comes out clean.
Once baked, remove from the oven and set the muffin pans on the kitchen counter.
Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.