1-First, preheat the oven to 350 degrees Fahrenheit and line your cupcake pans with liners to keep things neat.

2-In a large bowl, whisk together the dry ingredients: 3/4 cup all-purpose flour, 1/2 cup unsweetened natural cocoa powder, 1 teaspoon espresso powder or instant espresso, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well mixed.

3-In another bowl, whisk the wet ingredients: 2 large eggs at room temperature, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/3 cup vegetable or canola oil, and 2 teaspoons pure vanilla extract until smooth and combined.

4-Next, pour half of the wet mixture into the dry ingredients, add half of the 1/2 cup buttermilk, and gently whisk to blend.

5-Then, add the rest of the wet mixture and buttermilk, stirring just until everything comes together the batter should be thin and easy to pour.

6-Fill the cupcake liners only halfway to prevent overflow, then bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.

7-Let the cupcakes cool completely on a rack before frosting and decorating with your favorite toppings.