Chocolate Cupcakes

1. Preheat oven to 350º F.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
3. In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.
4. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla.
5. With the mixer on low, add the buttermilk.
6. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
7. Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.
8. Bake for 22-24 minutes until a toothpick inserted in the center comes out clean.
9. Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Chocolate Frosting

1. Cream together the butter on medium speed for 2-3 minutes until smooth.
2. Sift in the powdered sugar and cocoa powder and mix on low just until combined.
3. Scrape down the sides of the bowl, add in cream and mix until light and fluffy.

Assembly

1. Scoop the chocolate frosting into a pastry bag fitted with a large piping tip like Ateco 807.
2. Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving towards the center. Then use an offset spatula to smooth the frosting out. 
3. Top with finely ground Oreos and two mellowcreme pumpkins. Repeat this process with the other cupcakes and chill until ready to serve. Enjoy!