Two Cups Flour

Chocolate Cupcakes
2 Preheat oven to 350°F (180℃). Line a standard 12-cup muffin tin with paper liners.
7 In a medium mixing bowl whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt. Set aside.
1 Place the chopped chocolate and cocoa powder into a large heat proof mixing bowl. Pour in the hot coffee (or espresso powder and water mixture) then stir until smooth. 
3 Whisk in the warm melted butter, followed by the oil and vanilla until well combined and glossy.
4 Stir in each egg one a time until fully incorporated, followed by the creme fraiche to create a smooth chocolate pudding like texture.
8 Slowly whisk in a third of the dry ingredients mixture a time until no flour streaks remain. Switch to a spatula and scrape the sides and bottom of the bowl to make sure everything is folded in. Don't over mix! The batter will be easily pourable, almost like chocolate syrup. Allow the batter to rest for 10-15 minutes before transferring to muffin liners.
5 Using a spring loaded large cookie scoop or cup with a spout, fill the muffin liners 3/4 of the way full. 
6 Place the pan on the middle oven rack and bake for 18-20 minutes or until the tops of the muffins spring back when gently presses with your fingertip. Transfer the pan to a wire rack for about 10 minutes before carefully removing from the pan to cool completely. 
9 Set cupcakes directly onto the wire rack for at least 1 hour before frosting. Warm cupcakes will cause the buttercream to melt. 
10 Repeat with remaining cupcake batter. Give the batter that's been sitting a gentle fold with a spatula before filling liners and baking.
Chocolate Buttercream Frosting
13 While the cupcakes are cooling make the chocolate frosting. Transfer to a large piping back with desired tip and pipe onto cooled cupcakes.
14 One batch of buttercream will be enough for all 24 cupcakes if you pipe with a medium tip or spoon on the frosting. If you choose a large piping tip and add extra frosting you may need two batches.