Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, combine melted butter, vegetable oil, granulated sugar, and vanilla extract. Mix in milk and add eggs one at a time.

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.

Carefully stir in hot coffee to the batter.

Fill each cupcake liner about ¾ full and bake for 18-20 minutes.

Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack.

In a clean bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Core out a small section from the center of each cupcake and fill with the whipped cream mixture.

Garnish with chocolate shavings or colorful sprinkles.