Dark, dramatic Black Cocoa Cupcakes are moist, tender, and a beautiful dessert to serve at your New Year's Eve party.
Preheat the oven to 350°F (180°C) and line 2 cupcake pans with 18 paper liners.
Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Mix the eggs, half and half, vegetable oil, and vanilla extract in a separate bowl, then pour it over the dry mixture and stir to blend.
Pour the hot coffee over the mixture and blend.
Fold in the chocolate chips and divide the mixture between the cupcake liners. Each should be about ¾ full.
Bake for about 25 minutes on the middle shelf until a toothpick comes out clean or with a few moist crumbs. Allow to cool completely before frosting them with Swiss Meringue Buttercream and decorating them with sprinkles.
Store in an air-tight container at room temperature for up to 3 days.