In a large bowl, using a mixer, beat the granulated sugar, cooled coffee, eggs, oil, vanilla extract and apple cider vinegar.
In a small bowl mix the cocoa, flour, salt and baking soda.
Gradually add the mixed dry ingredients into the wet ingredients, until blended.
Fill paper-lined cupcake cups a little over 3/4 full, not quite to the top. Bake at 350F for 12-14 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan immediately to prevent continued baking. Place on a cooling rack.
Using a microwave, melt the semisweet and milk chocolate chips with the butter and stir until just melted in a large bowl. Slowly beat in, using a mixer, the powdered sugar. Next, slowly add in the cooled coffee just until you achieve the desired thickness.
Spread the icing on the cupcakes with a knife or you can pipe the frosting onto the cupcakes with a bag and frosting tip. If desired, you can top with chocolate sprinkles.
Enjoy with a cold glass of milk or a hot cup of coffee!