Bat Cave Cupcakes Dark Chocolate - Cooking with Kendra

Ingredients

• 1 ½ cups (192g) all-purpose flour, spooned and leveled
• ¾ cup (75g) unsweetened cocoa powder, Dutch-processed preferred
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 1 ½ cups (300g) granulated sugar
• ¾ cup (180ml) vegetable oil
• 1 ½ teaspoons vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• ¾ cup (180ml) hot coffee
• 6 oz (170g) good quality white chocolate, finely chopped
• ⅓ cup (80ml) heavy cream
• 1 cup (2 sticks, 227g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• ½ teaspoon salt
• ¼ cup (60ml) heavy cream
• 1 teaspoon vanilla extract
• Black sprinkles, edible glitter, fondant bats (optional)