Preheat oven to 350F/176C degrees. Grease and flour a mini muffin/cupcake pan and set aside.
In a large bowl using a stand-up mixer or hand mixer, beat together the butter and sugar on high speed until fluffy and creamy, about 3-5 minutes. Add the eggs, one at a time, and beat until mixture is pale yellow in color. Add vanilla extract, red food coloring, and cocoa to mixture and mix until well incorporated. Set aside.
In a separate small bowl, whisk together the milk, yogurt, and cider vinegar. Set aside.
Add the milk/yogurt mixture and the flour mixture to the butter mixture, alternating between the two and mixing well after each addition.
In a separate medium bowl, sift together flour and baking soda.
Fill mini muffin cups ¾ from the top and bake for 10-12 minutes. Let cool for a few minutes in the pan, then remove and let cool completely on wire rack.
FOR THE CREAM CHEESE FROSTING:
In a small bowl, mix together all ingredients until thoroughly blended. Frost the cooled cupcakes with the frosting.