• Preheat oven to 350º F

  Prepare muffin tin with 12 paper cups.
• In a large mixing bowl, whisk (or sift) together the dry ingredients (flour, cocoa, sugar, baking soda, baking powder, salt).
• Pour the wet ingredients into the dry ingredients in the bowl. Whisk to mix and break up any big lumps.
• Scoop the batter to fill the muffin cups ¾ full. Place in preheated oven for 17-19 minutes. They are ready when a toothpick comes out clean (or ony a few crumbs).
• Transfer to cooling rack.

Chocolate Frosting

• While the cupcakes are baking/cooling, make the frosting.
• Gently melt chocolate in the microwave in short increments, stirring each time. Or melt in a saucepan over medium-low heat.
• Using a hand mixer, cream together the room-temperature butter, melted (cooled) chocolate, and cocoa until soft and creamy.
• In a small dish, combine the vanilla and coffee granules and then mix it into the butter-chocolate mixture.
• Add the icing sugar ½ a cup at a time, beating on medium until combined.

  If necessary, add up to 2 tablespoons of non-dairy milk to thin the icing.
• Once the cupcakes are cool, frost each with the chocolate icing.
• I used a Wilton 1M tip for these cupcakes. 

  But I've used lots of different tips over the years and have also just swirled the icing around with the back of a spoon with beautiful results.
• Sprinkle a few mini chocolate chips or some sprinkles over top to garnish.