Preheat the oven to 350 degrees F.

Line 16 muffin tins with cupcake liners.

Combine the flour, baking soda, cocoa and salt together in a mixing bowl.

Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mixed together (approximately 1 minute).

Then add in the oil, egg yolks (save the egg whites) and vanilla extract. Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.

Then slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.

Then add approximately 2 tsp of green gel food coloring until the batter is the color that you desire for your cake.

Next in a separate mixing bowl, beat the egg whites until they are light and fluffy and form peaks.

Gently stir in the eggs white until the red batter until they are combined. Do not over mix.

Pour the batter evenly into the 16 cupcake liners in the muffin pans.

Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.

Move the cupcakes to a wire rack to cool completely.

Beat the cream cheese in a large mixing bowl until smooth.

Add in the butter and beat until combined and smooth.

Then slowly add in the powdered sugar (1 cup at a time).  Mix after each cup is added. Continue to add until the frosting is thick and smooth. Then mix in the vanilla extract.

Top each cupcake with cream cheese frosting and enjoy!