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.

Make your buttercream frosting while the cupcakes are cooling.

I use my kitchenAid mixer when making this easy buttercream frosting, but if you do not have a stand mixer then you can use a hand mixer . Either one will do the job, but I prefer using the stand mixer.

In your mixer’s bowl mix butter and shortening.

Then add in the confectioners sugar and mix it little bit little until the sugar is incorporated into the butter/shortening mixture.

Continue mixing the buttercream for 10 minutes on medium speed until light and fluffy.

Allow the cupcakes to cool completely before starting to decorate.

Place the large star tip in your pastry bag with the green icing. If you have never used a pastry bag to decorate cupcakes, be sure to check out how to fill a pastry bag with frosting.

Swirl the frosting onto all of the cupcakes in a Christmas tree shape. If you have never made a cupcake swirl be sure to read up on how to make a cupcake swirl with frosting easily.

Once you have piped icing on all of the cupcakes place the M&M's all over the cupcake as if they are going to be Christmas lights.

Top of the cupcake with one sprinkle star on the top.