• Preheat oven to 300 degrees. Prepare a muffin tin with cupcake liners.
• Chop dark chocolate finely, and combine with hot coffee in a small bowl, stirring until chocolate is melted and mixture is smooth.
• Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
• In a stand mixer fitted with a paddle attachment, beat egg for 2-3 minutes, until slightly thick and lemon colored.
• Slowly add oil, buttermilk, vanilla, and melted chocolate to egg, mixing until incorporated.
• Add flour mixture on medium speed, mixing until just combined. Divide batter between liners, filling ⅔ to the top.
• Bake for 25-35 minutes, until a toothpick inserted in the center comes out clean. Let cool in cupcake pan 10 minutes before removing to wire rack.

Berry Swiss Meringue Buttercream

• Place a heatproof bowl over a pot of simmering water; combine egg whites, sugar, and salt in the bowl and whisk frequently, until sugar dissolves and mixture reaches 160 degrees (if the mixture is grainy to the touch, keep whisking!).
• Place melted sugar mixture in a stand mixer fitted with a whisk; beat on medium-high speed for approximately 8 minutes, until stiff peaks form.
• Reduce speed to medium; add butter, cube by cube, ensuring it incorporates before adding more.
• Continue whipping icing until it is fully incorporated; add vanilla extract and berry puree, mixing until combined.
• Insert a paring knife in the top of each cupcake. Going about halfway in, cut a cone out of each, being sure not to puncture the bottom or sides.
• Spoon berry puree into each hollowed out cupcake (about 1 ounce/2 tablespoons per).
• Pipe a ring of the Swiss meringue buttercream around the top of each cupcake, leaving the middle uncovered so you can view the berry goodness!