1. Preheat oven to 350°F (175°C) and line cupcake pan with paper liners.

2. In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

4. Pour wet ingredients into dry ingredients and stir gently just until combined—don’t overmix.

5. Slowly add hot coffee while stirring. The batter will be thin, which is correct.

6. Fill cupcake liners two-thirds full using a cookie scoop or measuring cup for uniform sizes.

7. Tap pan gently on counter to release air bubbles.

8. Bake for 18-22 minutes, rotating pan halfway through, until toothpick inserted in center comes out with moist crumbs.

9. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely (45 minutes minimum).

10. For frosting: Beat softened butter until creamy and smooth, about 2 minutes.

11. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, beating until fluffy.

12. Add vanilla extract and salt, beat for additional 2 minutes until light and airy.

13. Frost cooled cupcakes using offset spatula or piping bag with large round tip.

14. For bat decorations: Separate Oreo cookies and cut each half in half again to create wing shapes.

15. Press two cookie pieces into each frosted cupcake at angles to form bat wings.

16. Attach two candy eyes to each cupcake using small dabs of frosting or gel icing.

17. Use black gel icing to draw small smile or fangs if desired.

18. Serve immediately or refrigerate until ready to serve.