Preheat oven to 350F and line muffin tin with cupcake liners (or lightly grease and flour).

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

Stir in canola oil and milk, stirring until combined.

Add eggs, one at a time, stirring after each addition.

Stir in vanilla extract.

Measure out your hot water (carefully!) and stir the instant coffee into the hot water.

Add the water to the batter and stir until the mixture is evenly combined (it will be a thin batter. When you first add the water/coffee to the batter will separate a bit, so stir until it is even in texture and smooth. Be careful with the hot water as it may splatter as it is stirred, and it will be hot).

Fold in finely chopped chocolate pieces.

Fill prepared muffin tin cavities just over 2/3 of the way full. Occasionally scrape the bottom of the bowl and stir to evenly-redistribute any chocolate pieces that may have settled on the bottom of the bowl.

Bake at 350F for 18-22 minutes (use the toothpick test to check).

Allow cupcakes to cool completely before frosting.

Stir together cream cheese, 1 cup powdered sugar, and vanilla extract until well-combined. Set aside.

In a clean, dry, separate bowl, combine your heavy cream and the remaining 1/2 cup powdered sugar. Using a mixer with a whisk attachment, beat on high-speed just until stiff peaks form (stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape without the point of the peak significantly folding or receding back into the mixture -- a small amount of folding or receding is OK, don't overbeat the cream!)

Fold your cream cheese mixture into the whipping cream mixture. With the mixer on low-speed, stir until well-combined (again, try not to over-whisk).

Pipe frosting generously onto cooled cupcakes.

Drizzle with chocolate syrup and garnish with chopped chocolate or mini chips, if desired.

Serve and enjoy!