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Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper liners; this recipe makes exactly a dozen.
In a large bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt until well combined. In a separate medium bowl, whisk the egg, oil, both sugars, flavorings, and coffee.
Pour the wet ingredients into the dry, stirring gently with a spoon or spatula until just combined. The batter will look a bit lumpy, and that's fine — avoid overmixing, which can lead to tough cupcakes. Use an ice cream scoop (about 1/4 cup per liner) to fill the prepared paper liners.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
