While the cupcakes are baking/cooling, make the frosting.
Gently melt chocolate in the microwave in short increments, stirring each time. Or melt in a saucepan over medium-low heat.
Using a hand mixer, cream together the room-temperature butter, melted (cooled) chocolate, and cocoa until soft and creamy.
In a small dish, combine the vanilla and coffee granules and then mix it into the butter-chocolate mixture.
Add the icing sugar ½ a cup at a time, beating on medium until combined. If necessary, add up to 2 tablespoons of non-dairy milk to thin the icing.
Once the cupcakes are cool, frost each with the chocolate icing.
I used a Wilton 1M tip for these cupcakes using this technique. But I've used lots of different tips over the years and have also just swirled the icing around with the back of a spoon with beautiful results.
Sprinkle a few mini chocolate chips or some sprinkles over top to garnish.