Preheat your oven to 160 degrees Celsius or 325 Fahrenheit. Put cupcake paper into the muffin tin.
Sift the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder into a large bowl or into the stand mixer. Lightly whisk to combine the dry ingredients.
Add the wet ingredients, milk, oil, egg and vanilla extract and mix together on a medium speed until well combined. Carefully add the boiling water to the cake batter and mix on a very low speed. Once the boiling water has just combined with the rest of the batter, beat on high for a minute to incorporate air.
Put the cake batter into the cupcake paper until it is halfway full. Bake in the oven for 20 minutes or until a toothpick put in the middle comes out clean.
Let the cupcakes cool completely before icing. Makes around 14-16 cupcakes.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.