Preheat your oven to 325 and prep your cupcake pan for nonstick. I suggest using cupcake pan liners .
In a mixing bowl, use a fork or whisk to mix together the flour, salt and baking soda. The mix in the unsweetened cocoa.
Next, in a large mixing bowl, beat together the sugar alternative and the oil or butter. Depending on the alternative that you are using, your results may not be exactly like you would expect if you had been using sugar.
For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add your eggs, one at a time, and then the buttermilk, food coloring, vanilla extract, and vinegar. Do not over mix. You want the ingredients smooth (lumpfree) and combined.
Bake your cupcakes for 25-30 minutes or until a toothpick comes out clean. Allow them to cool fully before frosting.