Red Velvet Cake with Mascarpone Frosting

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Cupcakes:

5 1/2 cups all-purpose flour, plus more for dusting the pans

3 cups granulated sugar 

1 1/2 teaspoons baking soda 

1 teaspoon fine salt 

1/2 cup very hot water 

1/4 cup unsweetened cocoa powder 

2 cups milk 

1/4 cup white distilled vinegar 

2 1/2 cups vegetable oil 

4 large eggs, at room temperature 

2 teaspoons pure vanilla extract 

Two 1-ounce bottles red food coloring (about 4 tablespoons) 

Frosting:

8 ounces cream cheese, at room temperature

8 ounces mascarpone cheese 

2 sticks unsalted butter, at room temperature 

2 teaspoons vanilla extract 

1/4 teaspoon kosher salt

2 cups confectioners' sugar 

1 to 2 tablespoons milk

8 ounces semisweet chocolate chips 

Gummy spiders for garnish, optional