Instructions

1. Preheat oven to 350°F. Line 24 cupcake tins with cupcake liners. Set aside.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the oil, vanilla, eggs, and buttermilk.
3. Pour the dry ingredients into the wet, whisking until no lumps remain. Pour in the brewed coffee, mixing until just combined.
4. Use 1/3 cup measuring cup or a large ice cream scoop to divide the batter evenly between the cupcake liners, filling them about 2/3 of the way. Bake for roughly 25 minutes, or until a knife inserted in the center of the cupcake comes out clean. Cool completely on a wire rack before frosting.
5. To make the frosting, place the butter and cream cheese in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream on high speed for 1 minute, then turn the speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, brewed coffee, vanilla extract, and salt. Cream on high speed for 1 minute, until mixture has lightened slightly and is fluffy.
6. Transfer the frosting to a piping bag fit with desired tip and frost the cooled cupcakes!