Moist layers of dark chocolate cupcakes frosted with a decadent vanilla bean buttercream frosting makes for the perfect chocolate cake in a jar recipe!
Preheat the oven to 325 degrees and line muffin tins with liners.In a large bowl, toss flour, baking powder, baking soda, and fine sea salt. Set aside.
Melt butter in a large saucepan over medium heat and whisk in Dutch process cocoa powder and cook for about a minute. Remove the saucepan from the heat and stir in both sugars.
Add in coffee, buttermilk , eggs and vanilla beans and whisk until smooth. Pour the chocolate mixture into the flour mixture and stir until combined.
Divide the batter between 32 cavities. Fill any unused cavities halfway full with water for even baking.
Bake for about 18-20 minutes or until there are just a few moist crumbs picked up with a toothpick. Let the cupcakes cool on a baking rack for 15 minutes to set.