Preheat oven to 350 degrees. Combine chocolate and cocoa in a medium sized bowl. Pour hot coffee over and whisk until smooth. Place in fridge for at least 10 minutes (and no longer than 30 minutes) to cool down.
In a medium bowl whisk together the flour, sugar, salt and baking soda. Set aside. Using the cooled chocolate mixture add the following: vegetable oil, eggs, vinegar, and vanilla. Stir until smooth. Add flour mixture and whisk again until smooth. Scoop evenly among 12 regular sized cupcake cups or if using Love Cooking Cupcake pan divide evenly among 8. It will make 8 tops and bottoms.
Place in oven and bake for 16-19 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Let sit for about 10 minutes. Remove cupcakes to wire rack to cool completely.
Cream butter and brown sugar together until light and fluffy, about 3 minutes. Stir in flour, powdered sugar, milk, and vanilla. Whip for 1 minute or until light and fluffy. Stir in chocolate chips by hand. If filling cupcakes, heap one small scoop onto cupcake bottom. Top with the top piece.
For regular cupcakes, frosting with 2 tablespoons of cookie dough frosting.
You can use chocolate chips to your taste preference, from 3/4 -1 cup.