Super yummy chocolate cupcakes, and each one gets a fancy upgrade with a swirl of creamy vanilla buttercream frosting on top.

Start by pre-heating your oven to 400 F. Line your cupcake tins with cupcake liners and set aside. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Over a large bowl with the paddle attachment, beat oil and sugar for 1 minute, at medium speed. Add eggs, one by one, beating after each addition. Add vanilla and sour cream and beat until just combined.

Include the hot coffee and the dry ingredients with the wet ingredients, alternating them. Start and finish with the dry ingredients and beat until just combined, scraping the bottom of the bowl. Do not overbeat.

Divide batter into the paper liners, filling them 2/3 full. Use an ice cream scoop or cookie scoop for evenly sized cupcakes.

Bake for 5 minutes. Reduce the oven temperature to 350 F and bake for an additional 7-10 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool for 1 minute in the cupcake tin, then place the unfrosted cupcakes over a wire rack to cool completely.

Over a large mixing bowl and using the whisk attachment, cream butter for 1.5 minutes on medium-high speed, or until light and fluffy.

Sift your powdered sugar. Turn to low speed and gradually add your sifted icing sugar, vanilla extract, salt, and heavy cream until just combined. Turn the speed to high and beat for an additional minute. Scrape the sides of the bowl to ensure all of the ingredients are well-mixed. Frosting should look light and fluffy.

Fill a piping bag with a 1M piping tip with your frosting, pipe a swirl on top of your completely cooled cupcakes, and top with sprinkles or chocolate chips.