For the Cupcakes
Heat oven to 350°F and get your cupcake tins ready to go!
Mix together sugar, flour, cocoa, baking powder, baking soda and salt in mixing bowl. Add eggs, milk, oil and vanilla and beat on medium speed of for about 2 minutes. With mixer on low, stir in hot coffee (batter will be very thin). Pour batter into prepared pans; fill liners ¾ full. Sprinkle approximately 7-8 dark chocolate morsels into each cupcake tin.
If you coat the chocolate morsels in a bit of flour before dropping them in the batter, they will bake suspended in the mixture rather than falling to the bottom! Remember this especially when making cheesecakes!
Bake 16-20 minutes for cupcakes (30 to 35 minutes for round pans), or until toothpick center comes out clean. Remember, there are melted chocolate chips in the middle! Cool cupcakes for around 10 minutes before removing from tin and let cool completely. Batter makes approximately 26 cupcakes. For mini-cupcakes, bake only around 12 minutes.
For the Frosting
Make frosting while cupcakes are cooling, it needs time to set and harden a bit before piping onto the cupcakes.
In a small saucepan, mix together cream, sugar, and corn syrup. Heat over medium flame until sugar has dissolved and mixture is HOT (not boiling!). Pour over chocolate morsels and let sit for 2 minutes then stir until chocolate has melted and combined. Add butter and stir until combined. Let frosting sit at least 20-30 minutes stirring occasionally until desired firmness.