Step 1

Preheat oven to 425º F.

Step 2

Place cupcake liners in muffin tin. Spray lightly with cooking spray.

Step 3

Combine hot coffee and cocoa powder. Mix well to dissolve and set aside. By the time you mix this with the liquid ingredients, you'll have wanted it to cool to a lukewarm temperature so that it doesn't cook the eggs.

Step 4

In bowl of stand mixer, combine flour, sugar, baking powder, baking soda, and salt with paddle attachment.

Step 5

In a separate bowl, combine milk, oil, egg, and vanilla. Mix well to combine.

Step 6

Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and fluffy.

Step 7

Combine the chocolate mixture with the remaining milk mixture and add to the batter. Mix with batter on medium speed for about 30 seconds, scraping sides of bowl before turning mixer on.

Step 8

Distribute batter evenly to the 12 muffin cups. Batter will be very wet.

Step 9

Bake in preheated 425 degree F oven for 5 minutes, then reduce heat to 325 F without opening the oven door. Continue cooking at lower temperature for an additional 13-15 minutes until a toothpick inserted in the middle comes out clean.

Step 10

Remove from the oven and transfer cupcakes to a cooking rack as soon as they're cool enough to be touched.

Step 11

Prepare buttercream frosting according to instructions or your other favorite frosting... or just devour it plain!