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.
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.