Preheat Oven and Grease:

Heat oven to 375°F (190°C) and grease a non-stick muffin tin.

Whisk Dry Ingredients:

In a large mixing bowl, combine flour, sugar, baking powder, and salt with a whisk.

Mix Wet Ingredients:

In a separate bowl, whisk egg, oil, buttermilk, cocoa powder, and food coloring until uniform.

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients and stir just until moistened.

Make Cream Cheese Mixture:

In a small bowl, beat softened cream cheese with 2 tablespoons sugar and 1/2 teaspoon vanilla until creamy (these extras are not in the ingredient list; adjust as needed).

Fold Cream Cheese into Batter:

Gently fold the cream cheese mixture into the batter, leaving streaks visible.

Fill Muffin Cups:

Spoon batter into muffin cups, filling each about two-thirds full.

Bake Muffins:

Bake for 17 to 19 minutes, until a toothpick inserted in the center emerges clean.

Cool in Pan and Transfer:

Let muffins cool in the pan for 10 minutes, then move to a wire rack.