Preheat your oven to 350 degrees. Brew coffee. While the coffee is brewing, prep your muffin pan with cupcake liners.
Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate the mixture for 20 minutes.
In a separate bowl, combine the flour, sugar, salt and baking soda. Mix and set aside. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Slowly, add in the flour mixture and whisk until smooth and well combined.
Pour the batter into each cupcake liner (about 2/3rds the way full) and bake for about 18-20 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let cool for at least 20-30 minutes.