Preheat oven to 350 degrees.
On the stove top, Melt the butter on medium low until completely melted.
Add in the chocolate with the butter and stir until melted. Remove immediately after from the heat so it doesn’t burn.
Mix the sugar, coffee, rum and vanilla into the chocolate mixture and set aside.
In a separate large bowl mix the dry ingredients (flour, salt, baking soda)
Add the chocolate mixture to the dry ingredients, combining well but not over mixing it.
Next, Mix in one egg at a time.
Coat the pan with oil or butter, then fill 2/3 of the way with the batter leaving a little room at the top so it doesn’t overflow.
Bake for approximately 20-30 minutes until cooked through. Insert a toothpick into the center of one and if it comes out clean with no batter then they’re finished. You can also slightly shake the pan and if they don’t wiggle at all they’re good.
Let cool completely before removing (so they don’t break apart)
Take the skewer or fork and make several holes in the top.
Mix together the coffee and rum and pour a little on top of each cupcake letting it soak in.
keep in an airtight container for up to a week.
Garnish with fresh whipped cream as desired & enjoy your coffee rum filled deliciousness!