Stuffed Red Velvet Cupcakes with Chocolate Glaze

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Cupcakes:

1 3/4 cups cake flour

1 cup granulated sugar

1/4 cup Dutch-processed cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup buttermilk

1/2 cup vegetable oil

1/2 cup sour cream

1 tablespoon red food coloring

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1 large egg, at room temperature

Cream Cheese Filling:

One 8-ounce package cream cheese, at room temperature

4 tablespoons butter, cubed, at room temperature

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1/8 teaspoon fine salt

Chocolate Glaze:

1 cup chopped good-quality semisweet chocolate

1/2 cup heavy cream