Preheat the oven to 360F. Pour flour, cocoa powder, sugar, baking powder into a deep bowl.
Thoroughly mix everything with a whisk
In another bowl, mix buttermilk, vegetable oil, and egg.
Add coloring to the liquid ingredients and mix until there are no lumps left.
Add dry ingredients to the bowl of wet ingredients, stir until fully combined.
Place paper cups in a cupcake pan and fill each cup with batter to the top half an inch. Bake at 360F for 20 minutes.
To check the readiness of the cupcake, pierce it with a wooden skewer - it should remain dry.
Remove the finished cupcakes from the oven, let them cool, then cut off the tops and remove the middle to place the caramel inside.
It is most convenient to place the caramel inside the cupcake using a piping bag.
To make the cream, pour the whipping cream into a bowl, add the powdered sugar, cream cheese, and vanilla.
Beat with a mixer until a thick, fluffy, homogeneous cream is obtained.
Transfer the cream to a piping bag fitted with a cream scoop.
Spread the cream on top of the cupcakes. Decorate additionally with candy sprinkles.