Easy Chocolate Cupcakes

Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Add in the buttermilk, vegetable oil, egg, and vanilla extract and mix until well combined. Pour in the hot coffee and gently whisk the batter until it is combined and smooth.
Portion the cupcake batter into the cupcake liners about ⅔ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for 5 minutes until smooth and creamy.
Add in the powdered sugar and mix on low speed until fully combined with the butter. Add in the melted and cooled semisweet chocolate, dark cocoa powder, vanilla extract and salt. Mix until the ingredients are well combined.
Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until it is smooth and creamy. Mix the frosting on low speed for several minutes to remove any air bubbles.

Fill a piping bag fitted with an Ateco 826 piping tip with the chocolate cream cheese frosting. Pipe a generous swirl of frosting onto the chocolate cupcakes. Decorate the cupcakes with chocolate sprinkles.

Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.