Red Velvet Cupcakes with Chocolate Cream Cheese Frosting

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Cupcakes:

2 1/2 cups all-purpose flour, sifted

2 tablespoons cocoa powder 

1 teaspoon baking soda 

1 teaspoon kosher salt 

1 1/2 cups granulated sugar 

1 1/2 cups vegetable oil 

2 large eggs, at room temperature 

2 tablespoons red food coloring 

2 teaspoons distilled white vinegar 

1 teaspoon vanilla 

1 cup buttermilk, at room temperature 

Frosting:

1 pound cream cheese, at room temperature

1 cup (2 sticks) unsalted butter, at room temperature 

5 cups confectioners' sugar, sifted 

1/4 cup cocoa powder, sifted 

2 ounces semisweet chocolate, melted

1 teaspoon vanilla 

1 drop red food coloring 

Pinch of kosher salt