Preheat the oven to 350 degrees. Line standard muffin tins with cupcake liners, set aside.

In the bowl of a stand mixer, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk to combine.

Add in the eggs, coffee, sour cream, buttermilk and oil.

Mix on low until combined, scraping the sides often.

Divide the batter between each of the cupcake liners, filling each about ½ full.

Bake in the preheated oven for 14-16 minutes or until the center is set. Allow the cupcakes to cool completely before decorating.

For the frosting - in the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, vanilla, salt, espresso powder and cocoa powder.

Mix on low until combined.

Add in the remaining powdered sugar and the brewed coffee. Mix on low until combined.

Bump up the speed to medium and whip until the frosting is smooth and fluffy.

Transfer the frosting to a piping bag fitted with a large star tip.

Once the cupcakes are cool, pipe a dollop of frosting on top of each cupcake and decorate with a chocolate covered coffee bean.