Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.

Whisk the flour, cocoa powder and salt in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed for 3-5 minutes until light and fluffy. Add the egg and mix slowly until incorporated and scrape down the sides of the bowl if needed.

Place the buttermilk in a measuring cup and stir in the food coloring and vanilla.

With the mixer on low, add ⅓ of the flour mixture, followed by one third of the milk mixture. Repeat, alternating with the flour and milk until both have been added, scraping down the bowl as needed.

In a small bowl, add the baking soda to the vinegar, which will fizz up. Stir thoroughly and add this reaction to the batter, mixing on low speed until just incorporated.

Using a standard ice cream scoop, divide the batter evenly between the 12 muffin cups. Set aside.

Place the 4 ounces cream cheese in a medium bowl and mix on medium high speed until smooth. Add the egg and sugar, and beat until combined, then stir in the mini chocolate chips.

Make an indent in the top of the cupcake batter with the back of teaspoon and top with 1 1/2 tablespoons of the cheesecake filling. You may have some filling leftover.

Bake for 18-22 minutes (check for doneness after 15 minutes), or until a toothpick comes out clean. Transfer the pan to a wire rack and cool in the pan 10 minutes. Remove from the pan and cool completely.

Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on medium high speed until smooth. Add the butter, confectioner's sugar, and vanilla bean paste and mix on low until incorporated, then on medium high for about 3 minutes until light and creamy.

Pipe the frosting on the cupcakes when they are completely cool (I used Wilton tip 1M). Serve and enjoy!