Combine flour, baking powder, salt and cocoa in a large bowl, set aside
Combine coffee and vanilla, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter (approx 2 - 3 minutes).
Add eggs to butter mixture, one at a time, mixing well after each addition.
Gradually add dry ingredient mixture alternating with the coffee mixture to the batter.
Fold in chocolate chips.
Line 2 muffin pans with cupcake liners (18 liners total).
Fill each liner with ¼ cup of mixture.
Bake for 20 minutes or until a toothpick comes out clean.
Notes
Easy buttercream frosting - Place 3 cups confectioners sugar and 1 cup softened butter into your stand mixer and beat slowly until combined. Increase speed to medium and beat an additional 3 minutes. Add 1 teaspoon vanilla extract and up to 2 tablespoons whipping cream (amount will depend on consistency desired) and beat an additional 1 minute. Pipe the frosting onto cooled cupcakes gradually swirling to a point. Add mini chocolate chips for the eyes and a large chocolate chip for the mouth.
Recipe by I Heart Kitchen at https://www.iheartkitchen.com/ghost-cupcakes/