Preheat oven to 350 degrees. Line 2 (12 cup) muffin tins with cupcake liners, or spray with non-stick cooking spray.
For the cupcake batter, mix together cake mix, buttermilk, yogurt, egg whites, 2 tbs dry pudding mix, cocoa powder, and food coloring. Beat mixture until smooth. Divide batter evenly between 24 cupcake tins. Bake cupcakes for 18 minutes, or until toothpick comes out clean.
While cupcakes are baking, mix together the milk and pudding mix. Add cream cheese, and beat until smooth, (this is best done with a hand held mixer, or kitchen aid mixer to get frosting smooth). Fold in cool whip. Set frosting in fridge for at least 10 minutes, to firm up.
When cupcakes are completely cooled, frost cupcakes, and top with sprinkles if desired. Place cupcakes in a covered container, and store in the fridge until ready to serve. Enjoy!