Preheat your oven to 350°F. Line four cups of a cupcake pan—preferably on the outer edges—with paper liners. Gather and measure all your ingredients before beginning.

In a small mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk the canola oil, granulated sugar, buttermilk, egg white, red food coloring, vanilla extract, and vinegar using an electric mixer until well combined and slightly thickened.

Gradually add the dry mixture to the wet ingredients, mixing just until no streaks remain. The batter will be thick and vibrantly red.

Evenly divide the batter among the four prepared cupcake liners. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.

Once cooled, crumble the cupcakes into fine crumbs using your hands or a fork. In a bowl, combine the softened cream cheese with the powdered sugar until smooth and creamy. Add the cake crumbs and stir thoroughly until a dense, uniform mixture forms.

Scoop out heaping tablespoons of the mixture and roll them between your palms to form smooth, compact balls. Transfer them to a plate or tray and refrigerate for at least 4 hours to firm up.

To coat the cake pops, chop the almond bark into 1-inch pieces and place them in a microwave-safe bowl. Heat on medium power in 30-second bursts, stirring between each, until fully melted and smooth.

Using a fork or dipping tool, quickly submerge each chilled cake ball in the melted coating, ensuring it's completely covered. Allow any excess to drip off, then transfer to a piece of wax or parchment paper to set.

Let the coating harden fully before serving. These cake pops can be made up to three days in advance and stored in the refrigerator until ready to enjoy.