Preheat the oven to 350˚ F.

Put paper liners in your cupcake pans or you can use silicone, whichever ones you prefer.

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

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

In the bowl place the butter and sugars.

Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes.

Add in the eggs one at a time. Mix in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, 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 about 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 cooling make your buttercream frosting.

Place your butter and shortening together in the bowl of your mixer. Mix them together on medium speed until they are nice and creamy.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture.

Once you have added all the powdered sugar in to your mixture, add in the vanilla extract and then the hot water.

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

Color the frosting black and place a flat layer of frosting on your cupcakes making sure you smooth out the sides and top.

Sprinkle some powdered sugar onto your surface and roll out your white fondant. Cut out 48 22 1/2 inch circles. On 24 of the circles cut the bottom 2/3 off of each. Set them aside.

Dye some of your fondant orange. Sprinkle some powdered sugar onto your surface and roll out your orange fondant. Cut out 48 1/3 inch circles with 1/4 inch circle in the middle cut out. Cut out 1/8 inch strips of fondant, cut that into 1/8 pieces. Add four pieces to the center of each circle.

Dip your finger in water and moisten the top of the white circle. Place two orange circles on each of the whole white circle with on circle half off. Trim the extra piece of circle off.

Roll out some orange fondant and cut out strips just 1/16 inch thick. Dip your finger in water and moisten the top of the half circles, add the orange fondant line. Cut off any excess fondant.

Dye some of your fondant grey. Roll out some gray fondant and cut out strips just 1/16 inch thick. Dip your finger in water and moisten the top of the half circles, add a strip above the orange fondant line and one on the bottom of the circle. Add a strip connecting the two orange circles and one off the top an bottom of the half orange circle. Fill in some spots in the orange circles with some random grey spots. Cut off any excess fondant.

Dye some of your fondant black. Roll out one pin size black circle and one circle about 1/4 inch. Place the larger circle in the middle of the half circle and the smaller circle to the bottom left.

Place the circles on the cupcake with the half circle as bb-8's head.

Repeat with the rest of the cupcakes.