Preheat oven to 350 degrees F. Line 24 muffin cups with paper cupcake liners.
In a large bowl beat together the cannabis oil, oil, buttermilk, eggs, food coloring, vinegar, and 1 teaspoon vanilla extract with an electric mixer.
In a medium bowl, stir together flour, sugar, baking soda, salt, and cocoa powder. Add the dry ingredients to the mixer bowl and mix just until smooth.
Divide batter among prepared muffin cups, filling each about 2/3 full. Bake until a toothpick inserted in the center of a cake comes out clean, about 20 minutes. Cool completely before frosting.
To prepare icing, beat together cream cheese, butter, and 1 teaspoon vanilla extract with an electric mixer until light and fluffy. Lower mixer speed and slowly beat in confectioners’ sugar until incorporated. Increase speed and beat until frosting is light and fluffy.
Spread icing over completely cooled cupcakes, leaving a small rim unfrosted to allow the cake to peak through.