Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.

Whisk together flour, cocoa powder, and baking powder in a bowl.

In another bowl, beat softened butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition; stir in vanilla extract and brewed coffee.

Gradually mix dry ingredients into the wet mixture while alternating with milk until just combined.

Fill liners two-thirds full with batter; bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.

For frosting, whip heavy cream until soft peaks form; gradually add powdered sugar until fluffy.

Frost cooled cupcakes generously and garnish with cocoa powder or chocolate shavings.