Preheat oven to 325˚F. Line a cupcake pan with cupcake liners. Set aside.
Combine dry ingredients (flour, cocoa, sugar, baking powder, baking soda and salt) and whisk to combine.
Combine dry and wet ingredients in the bowl of an electric mixer. Mix on low speed to combine, then increase speed to high and mix for 1 minute. Scape sides of bowl and mix for another 10-15 seconds. Batter will be thinner than most cake batters, don’t worry, it’s just the way it should be!
Fill cupcake liners just a little over half full***.
Place in the oven and bake 23-27 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely. Decorate as desired.
* Hershey’s cocoa works great in this recipe but if you want to try a really fine cocoa powder, this Callebaut powder is quite amazing! ** Don’t worry, if you don’t like coffee, you don’t taste it in these cupcakes. Coffee just enhances the flavor of the chocolate. You could use decaf coffee but, if you divide it up, there’s so little caffeine from the coffee (about 4mg) in each cupcake, it’s quite negligible. *** This batter rises significantly and produces lovely domed cupcakes. Just don’t fill the cups too high. You will have a small amount of extra batter. If you try to use it all, the cupcakes will rise over the top edges of the cupcake liners. Either discard the leftover batter (it’s not much) or bake it in a small ramekin or baking cup.