In a medium bowl, combine the chopped chocolate and cocoa powder. Pour the hot coffee on top and whisk until smooth. Refrigerate for 15-20 minutes.

While you wait, preheat the oven to 350-degrees. Line your cupcake pan with paper liners, or grease.

In another medium bowl, whisk together the dry ingredients and set them aside.

Remove the cooled mixture from the refrigerator and beat in the eggs. Whisk in the oil, vinegar, and vanilla until smooth. Then stir in the dry ingredients a little at a time until smooth.

Scoop the batter into the muffin pan cups – they should be no more than 2/3’s full. Bake for about 16-19 minutes until a tester comes out clean.

Turn the cupcakes out onto a wire rack after 10 minutes, and let cool completely before frosting.

For Buttercream Frosting:

In a medium mixing bowl, whisk together the sugar, vanilla, and butter, adding the milk as needed. Beat for about 3 minutes until fluffy and thick.

Add enough food coloring to get the desired red color – about a tablespoon or so.

Spoon the frosting into a piping bag and decorate cooled cupcakes as desired with holiday sprinkles or candies.