Chocolate Moist Cupcake

1/2 cup hot coffee (or 1/2 cup boiling water + 1 pack starbucks via instant coffee)
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla

Directions
1. Preheat oven to 425º F.

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

3. Combine hot coffee and cocoa powder. Mix well to dissolve and set aside.

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

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

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.

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.

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

9. Bake in preheated 232 degree C oven for 5 minutes, then reduce heat to 150 C
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.

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