In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream.
Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.
Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.
While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined.
Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. Then turn the mixer to high speed and beat in the whipping cream 1 tablespoon at a time.
Frosting the cupcakes by spooning the batter into a piping bag and piping a swirl (I used a star tip for this) or a knife.
*Ensure your eggs, buttermilk & sour cream are at room temperature before baking
**If you don't have buttermilk you can make your own by adding two teaspoons of vinegar to a liquid measuring cup then fill with milk to the 2/3 cup line. Allow the milk to sour for 5 minutes before using.