Preheat the oven to 350℉. Prepare a 12-count muffin tin with cupcake liners or spray with non-stick cooking spray.

Whisk together the melted butter, sugar, eggs, and vanilla extract. Dissolve the instant coffee in the hot water and add to the bowl. Add the cocoa, flour, baking powder, and salt and whisk just until smooth and incorporated.

Distribute the batter equally between all 12 cupcake liners, filling each liner about ½ full. Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely before frosting.

Add the softened cream cheese, powdered sugar, and vanilla extract to a large mixing bowl. Using an electric handheld mixer, starting on low speed and increasing to high speed as the mixture comes together, beat the mixture until smooth and creamy. Add the cold whipping cream and beat on high speed until thick and fluffy.

Transfer the frosting to a piping bag fitted with your desired tip (I used a Wilton 1M for the cupcakes pictured). Generously pipe frosting onto the completely cooled cupcakes, distributing all the frosting evenly between all 12 cupcakes. Refrigerate for at least 1 hour to allow the frosting to set up more before serving. Top cupcakes with a dusting of cocoa powder right before serving, if desired. Enjoy!