Sift flour, cocoa powder into a medium bowl, then add all other dry ingredients into the same bowl
In a separate bowl add all wet ingredients in, except for the hot coffee and whisk well. until well incorporated
Mix wet and dry ingredients together using a whisk and finally add the hot coffee mixture. Mix until well incorporated using a whisk.
Preheat oven to 175C. Line a muffin tray using cupcake liners
Using a pouring cup, pour the cupcake mixture into the liners. make sure only 3/4 of the cupcake liners are full
Bake for 15 mins. Once baked, take the cupcakes off from the muffin tray and let it cool down completely
Once cooled down completely, decorate the top of the icing using either my Swiss meringue icing recipe or American buttercream recipe.Please note swiss meringue icing recipe requires a thermometer. If you wish, you can cut off the top of the cupcakes, as there will be a slight bump, but if you like to leave it in, you can do so.