Preheat the oven to 350°F and line 24 cupcake wells with liners. Set aside.

In a bowl, whisk together the cake flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.

In a large mixing bowl, combine the vanilla, buttermilk, eggs, and oil. Stir until combined.

Add the sugar and mix until combined.

Stir in the vinegar and food dye until evenly incorporated.

Add the dry ingredients to the wet ingredients, stirring until just combined.

Stir in the hot water. The batter will be thin.

Pour the batter into the 24 lined cupcake wells and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

In a large bowl or stand mixer, beat the softened butter and cream cheese on medium-high speed until fluffy (about 2 minutes).

Add the salt, almond extract (if using), and vanilla. Mix until combined.

On low speed, gradually add the powdered sugar ½ cup at a time.

Once all the sugar is added, increase speed to medium-high and whip until light and fluffy (about 2 minutes).

Spread or pipe the icing over the cooled cupcakes.