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

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

3. Add the eggs, buttermilk, vegetable oil, and vanilla extract, then mix until smooth.

4. Slowly stir in the hot coffee or hot water until the batter is fully combined.

5. Divide the batter evenly among the liners, filling each about two thirds full.

6. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.

7. Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack to cool completely.

8. Beat the softened butter until creamy, then gradually mix in the powdered sugar.

9. Add the heavy cream, vanilla extract, salt, and gel food coloring, then beat until smooth and fluffy.

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

11. Pipe each cupcake starting from the center and swirling outward to form a rose.

12. Finish with pearl sprinkles and edible sugar flowers before serving.