In a bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Whisk till incorporated. 2. In another bowl, cream together the butter and sugars. Add in the eggs one by one, then the expresso, and the vanilla. Stir to combine

Gradually add in the flour mixture, just till incorporated.

Pour in the buttermilk and mix.1. In a bowl, combine the flour, baking soda and salt. Stir to combine.

In another bowl, cream together the butter and sugars. Add in the vanilla and eggs.

Stir in the dry ingredients and mix to combine.

Fold in the chocolate chips. Roll into 24 tbsp sized balls and place onto a dish. Freeze for about an hour till hard to touch.

Make the cookie dough and freeze.

While the cookie dough is freezing, make the cupcake batter.

Preheat the oven to 350 F or 180 C. Line 2-3 muffin trays with 30 sections.

Scoop even mounds of the cupcake batter about 1/2 way full into each section.

Place a cookie ball into each section of cupcake batter, trying to submerge it as much as you can.

You will have 6 cupcakes extra worth of batter.

Bake the cookie stuffed cupcakes for 25-30 minutes, or until the cupcakes are fully cooked through (a toothpick inserted in the cupcake part comes out clean).

Cool completely, then frost with the vanilla icing, and garnish with a few chocolate chips.