Preheat the oven to 350º F. Line a muffin pan with muffin liners.

In a mixing bowl combine the all purpose flour, unsweetened natural cocoa powder, instant coffee granules, baking soda, baking powder and salt. Set aside.

In a separate mixing bowl beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs, beat again for 30 seconds.

Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Add the remaining buttermilk plus the hot water, beat just until the liquid is mixed in then add the remaining dry ingredients and beat on low speed until combined.

Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.

In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes.

Gradually add the powdered sugar, mixing on low until combined.

If you want to add food coloring, do so now.

Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream.

If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.

Add a little bit of frosting to the backside of the candy eyeballs and stick them onto the cupcake.

Fill a piping bag fit with a Wilton #47 tip with frosting. Hold the piping bag above a cupcake and gently squeeze to create thin strips of frosting that resemble mummy bandages. Zigzag the strips across the cupcake, going around the eyes, to create a mummy-wrap effect. Repeat with the remaining cupcakes.