1-First, in a bowl, combine the dry ingredients: ½ cup granulated sugar, ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ⅛ teaspoon salt.

2-Next, add the wet ingredients to the bowl: 1 large egg, 3 tablespoons milk, 3 tablespoons vegetable or canola oil, and 1 teaspoon pure vanilla extract. Beat until everything is well mixed, making sure to scrape the sides of the bowl.

3-Mix in ¼ cup hot coffee until just combined the batter will be thin, which is normal and contributes to the moist texture.

4-Divide the batter evenly into the six muffin cups, filling each one about two-thirds full.

5-Bake for 15-18 minutes, or until the tops spring back when touched and a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

6-For the frosting, beat ½ cup softened unsalted butter and 3 cups sifted powdered sugar until smooth. Add ½ teaspoon pure vanilla extract and 1 tablespoon milk, then beat until light and fluffy. Adjust with more milk or sugar as needed.

7-Finally, frost the cooled cupcakes using a piping tip or knife, and garnish with sprinkles or chocolate shavings if you like.