1. Make the Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
4. Beat in eggs and vanilla extract until combined.
5. Alternately add dry ingredients and buttermilk, mixing gently until just combined.
6. Stir in hot coffee (batter will be thin—this is normal).
7. Fill cupcake liners ¾ full and bake for 18-20 minutes, until a toothpick comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting

1. In a bowl, beat butter until creamy.
2. Gradually add powdered sugar and cocoa powder, mixing well.
3. Pour in heavy cream, vanilla, and salt, beating until smooth and fluffy.
4. If too thick, add more cream 1 tbsp at a time.

3. Assemble & Serve

1. Frost cooled cupcakes using a piping bag or spatula.
2. Garnish with chocolate shavings, sprinkles, or fudge drizzle (optional).
3. Enjoy immediately or store in an airtight container!