1. Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, whisk together the granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

4. Add the dry ingredients to the wet ingredients and stir just until combined.

5. Pour in the hot coffee and mix gently until the batter is smooth and thin.

6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

7. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely.

9. To make the frosting, beat the softened butter until creamy.

10. Gradually mix in the powdered sugar.

11. Add the heavy cream and vanilla extract, then beat until fluffy and smooth.

12. Tint the frosting with red gel food coloring and a tiny amount of black gel food coloring until you reach a deep midnight rose shade.

13. Transfer the frosting to a piping bag fitted with a large star tip.

14. Pipe each cupcake from the center outward in one spiral to create a rose design.

15. Finish with sugar pearls or edible glitter before serving.