Make the Chocolate Cupcakes
Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt until well combined.
Add the hot coffee, vegetable oil, vanilla extract, and eggs. Whisk until the batter is smooth and fully combined.
Fill each cupcake liner about 2/3 full using an ice cream scoop or spoon. Avoid overfilling.
Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Chocolate Buttercream Frosting
In a large bowl, beat the softened butter with a hand mixer or stand mixer until light and fluffy.
Add half of the powdered sugar and cocoa powder. Mix slowly until combined.
Add the remaining powdered sugar and continue mixing until smooth.
Melt the dark chocolate and allow it to cool completely to room temperature.
Add the melted chocolate, vanilla extract, and a pinch of salt. Beat until smooth and creamy.
Chocolate Cream Cheese Frosting
In a large bowl, beat the softened butter until fluffy.
Add the softened cream cheese and mix until smooth and creamy.
Add powdered sugar, cocoa powder, kosher salt, and vanilla extract. Mix until fully combined and smooth.
Assemble
Pipe or spread your preferred frosting onto the cooled cupcakes.
Serve immediately or refrigerate until ready to enjoy.