Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
Cream the butter, sugar and eggs until light and fluffy.
In a separate bowl mix the vanilla extract, cocoa powder and red food colouring into a paste. Add the paste to the creamed mixture.
Add half the buttermilk and mix until combined, followed by half of the flour and baking powder. Mix until incorporated and then add the remainder of the buttermilk and flour and mix thoroughly.
Add the salt, bicarbonate of soda and white wine vinegar and continue mixing for another 5 minutes until combined.
Spoon the mixture into prepared muffin tin and fill approximately ¾ full. Pop a Lindt ball on top of each cupcake (they will sink as they bake).
Bake in the oven for 20-25 minutes or until the cupcakes slightly spring back when touched.
Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack