Instructions:

• Preheat your oven to 350°F (175°C). Line your cupcake pan with liners, ensuring they are well placed to hold the batter.
• In a large mixing bowl, whisk together the all-purpose flour, dark cocoa, cocoa powder, baking soda, and salt.
• In another bowl, combine the softened butter, brown sugar, and white sugar. Beat these ingredients together until fluffy and light. Add in the eggs, milk, sour cream, brewed coffee, and vanilla. Mix until smooth.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
• Fill each cupcake liner about two-thirds full.
• Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
• Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer to a cooling rack.
• In a large bowl, combine the powdered sugar, cocoa powder, half and half, and a pinch of salt. Beat until smooth and creamy.
• Once the cupcakes are completely cool, frost them generously with the chocolate frosting.