Step 1

Heat the oven to 350° F. Place the cupcake liners in the muffin pan.

Step 2

In a small bowl add the black cocoa powder and the hot coffee, or water, then stir or whisk this until the cocoa powder is dissolved.

Step 3

In a large mixing bowl, or the bowl of a stand mixer, add the cake mix, water, oil, and eggs then mix on low speed to combine. Increase the speed to medium and beat for two minutes. With a rubber scraper, scrape the sides of the bowl.

Step 4

Add the dissolved cocoa powder to the cake batter and mix for one minute. Scrape the bowl again.

Step 5

Pour the batter into lined muffin tins, filling 2/3 full. This should be a 1/4 cup and you can use a large cookie scoop to scoop the batter. Please the pan in the center of the oven and bake for 18 minutes.

Step 6

In a small bowl add the chocolate chips and melt in the microwave at (20-second intervals until melted, stir the chocolate between each interval to help it melt. Set this aside to cool.

Step 7

In a large bowl add the powdered sugar and the black cocoa powder then whisk together.

Step 8

In a large mixing bowl, or the bowl of a stand mixer, beat the butter until it is light and fluffy.

Step 9

Add the powdered sugar/cocoa powder mixture in 1 cup increments and mix on medium speed until totally mixed in with the butter. Mix in the cooled melted chocolate and mix until combined.

Step 10

Add 1 tablespoon of coffee and 1 tablespoon of cream and mix until the icing becomes smooth and creamy. You may need to add extra liquid 1 teaspoon at a time to achieve a spreadable icing.