Preheat oven to 175C Conventional oven
Line a muffin pan with cupcake liners. Set aside. ( 8 big cupcakes or 16 small cupcakes)
In a small bowl mix coffee and milk together and leave aside ( Skip this step if add coffee directly to the batter, see notes above to understand if you should or should not) if not dissolving then add the instant coffee directly to the flour mixture
In a separate bowl Sift flour & baking powder and then add salt, sugar together and leave aside
Whisk butter and sugar together until well mixed
Add eggs and beat for 1 minute
Reduce speed, then add in the flour mixture
Add in the coffee and milk mixture
Pour batter into cup cake
Evenly divide the batter into the cupcake liners (about 1 tbsp, which should be about ⅔ of the way up the cupcake liners).
Bake in the oven for 10-12 minutes
Remove the cupcakes from the oven and let them cool slightly for a couple of minutes. Then carefully remove them from the muffin pan, and place them on a cooling rack to cool completely.