Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.

In a large bowl, combine cocoa powder, chocolate, and the hot coffee and let sit until the chocolate has melted.

Once cooled, add the sour cream, eggs, sugars, butter, oil, and vanilla extract. Whisk until well combined.

In a separate bowl, mix flour, salt, baking powder, and baking soda together before gradually whisking it into the chocolate mixture. Take care not to overmix.

Divide the batter evenly among the 12 muffin cups – they should be about ⅔ to ¾ of the way full.

Bake for roughly 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Once the cupcakes are completely cooled, you can frost them with Chocolate Fudge Frosting, either with a knife or using a piping bag.

Store these cupcakes in an airtight container at room temperature for up to two days. For longer storage, these cupcakes can be frozen for up to 2 months. Defrost at room temperature for 2 hours.