Preheat the oven to 350˚ F.

Put the cupcake liners in the cupcake pans.

In a medium-sized bowl whisk together the hot brewed coffee and cocoa, until dissolved and set the mixture aside.

In a separate bowl, combine the flour, baking soda, baking powder, and salt.

In the bowl of a stand mixer add the butter, brown sugar, and white sugar. Turn the mixer to medium-high speed and let the mixer mix until the butter and sugars combine and they are light and fluffy in texture. Normally takes 3-5 minutes depending on how warm the butter is.

Once the butter and sugar are fluffy add in the vanilla extract and add the eggs one at a time, keep mixing it on low speed.

With the mixer on low speed, add the dry ingredients in three additions alternating with the wet ingredients and the dry ingredients, beginning and ending with the dry ingredients.

Mix each addition just until incorporated, being careful not to over-mix.

Divide the batter between the prepared liners, filling each about two-thirds of the way full.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans briefly, then transfer to a wire rack to cool completely.

While the cupcakes are baking in the oven make the buttercream frosting.

You will want to hand wash the mixer bowl after using it to make the cupcakes so that you can make the frosting. You can use a hand mixer to make the frosting but I find it much easier to use a stand mixer.

In the bowl of the stand mixer at medium speed beat the butter until smooth and creamy.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar (confectioners' sugar) and cocoa powder into the butter.

Once you have added all the sugar to the mix add the heavy cream, vanilla, salt, and instant coffee powder.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

Once the chocolate cupcakes are cooled, add the espresso buttercream to a piping bag.

If you are using a disposable pastry bag start off by cutting the tip off you bag wide enough to fit your piping tip in the hole.

Place your piping tip into your pastry bag.

Fill the pastry bag with your mocha buttercream frosting, making sure you do not overfill the bag.

Swirl the buttercream onto each chocolate cupcake by starting in the middle and then swirling the tip around the whole top cupcake.

Top each cupcake with a chocolate covered coffee bean if desired.