Preheat oven to 350 degrees F. Add cupcake liners to a pan and set aside.

In a mixing bowl combine dry ingredients: flour, sugar, cocoa, baking soda and salt. Mix to combine.

In a larger mixing bowl, whisk together melted butter, oil, coffee, egg, buttermilk and vanilla.

Add the dry ingredients to the wet and mix with a hand mixer for 1 minute or until the batter is fully combined and smooth.

Scoop 3 Tbsp of mixture into each cupcake liner. Bake for 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Transfer to a rack and allow to come to room temperature before frosting.

Warm chocolates in the microwave in 30 second increments until fully melted. Transfer to a piping bag with a very fine tip and pipe red and white hearts onto parchment paper. Allow chocolate to set.

To make the frosting, add butter to a large bowl. Using a hand mixer, beat on medium high speed for 1 minute. Reduce speed and slowly add in powdered sugar, cream, vanilla and salt. Continue to mix until frosting is smooth and fluffy.

Add in food coloring until desired pink shade has been achieved. Transfer frosting to a piping bag.