Chocolate Cupcakes

2 Cups All Purpose Flour

1 Tsp. Baking Powder

2 Tsp. Baking Soda

1 Tsp. Kosher Salt

2 Large Eggs

1 Tbsp. Vanilla Extract

1 Cup Milk

1 Cup Vegetable Oil

2 Cups Granulated Sugar

3/4 Cup Unsweetened Cocoa Powder

1 Cup Boiling Water

1 Tbsp. Instant Coffee

Chocolate Cream Cheese Frosting

8 oz. Cream Cheese, softened

1/2 Cup Butter, softened

1 Tsp. Vanilla Extract

1/2 Cup Cocoa Powder

4 Cups Powdered Sugar

1/2 Tsp. Kosher Salt

Preheat your oven to 350 degrees Fahrenheit, and grease two 9 inch round cake pans.

In a large bowl, mix together the hot water, instant coffee and stir to combine. Stir in the oil, milk, vanilla and eggs. Whisk until well combined.

In a separate bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the liquid ingredients to the dry and whisk until well combined. Divide the batter into the prepared pans and bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and allow the cakes to cool inside the cake pans for 15-20 then transfer to a wire rack and allow to cool completely.

To make the frosting, in a large bowl add in the butter and cream cheese and using an electric mixer mix for 1-2 minutes making sure to scrape down the sides in order to fully incorporate.

Add in the vanilla extract and salt and mix to incorporate.

Gradually add in the powdered sugar, cocoa powder, and mix on low until incorporated. Then increase the speed to high and whip until fluffy about 3-4 minutes.

Frost your cupcakes, serve and enjoy.