First, preheat the oven to 350° Fahrenheit and line two cupcake pans with paper cupcake liners. Then, in a small heat-proof bowl, pour in the hot coffee and add the chocolate chips. Let sit for 2-3 minutes until melted then stir to combine. Then, in a large bowl, whisk together the eggs, sour cream, canola oil, sugar, and vanilla until thick and smooth. Add in all of the flours, starches, black cocoa powder, baking soda and powder, and salt and whisk until completely smooth. Finally, pour in the coffee+chocolate and whisk everything until smooth. Spoon batter into the lined cupcake pans (they should be about 3/4 full) and bake for 18-24 minutes or until a knife or skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.