Measure all the ingredients in grams using a weighing scale rathar than by cups as we often tend to put either more or less than required resulting in an imperfect cake texture. A Weighing Scale does not cost much and it also saves your time as you get same results everytime. I have noticed that Cocoa powder needs to be weighed using a kitchen scale for precise measurements as when i weighed 50 gms, my 1/2 Cup was overflowing and was like a Heap. Probably Cocoa has to be stuffed inside the Cup pressed inside and not fluffy. Sift together the All Purpose Flour, Cocoa, Baking powder, Soda and Salt together. Add Sugar. Mix everything well.
In the same bow, add one Large Egg. Using Large Egg will yield a softer texture with a better rise. Mine weighed 64gm with the Shell. Yours doesnt need to be same weight but try choose the one with the maximum weight.
Add Oil, Melted and Cooled Butter, Vanilla Essence and Milk. Mix Well with a Whisk.
Add Plain White Vinegar and the batter will start getting fluffy as it reacts with the Soda. Do not wait for much time after adding this, keep the cupcake pans ready to bake.
Add Hot Boiling water mixed with 1 Teaspoon of Instant Coffee. Adding Hot Water helps to bloom the cocoa as Cocoa often tends to suck all the moisture from the batter and adding Hot Liquid helps to moisten it leading to a Softer Texture. Instant Coffee helps to intensify the chocolate flavor but do not worry it wont bring out any coffee flavor to the cupcakes.
Pour the Batter to a Pyrex Glass or any Mug for easy pouring as the batter is quite thin. Pour about 3/4 of the liners to get a nice dome on top. Do not pour more as then the batter will overflow leading to mushroom tops.
Bake @180C for 23-25Mins in a Preheated Oven. Insert a toothpick at the centre to check for doneness. I placed few Chocolate Chips halfway during baking after 10-12 Mins to avoid sinking. This Step is optional but i highly recommend it.
Allow the Cupcakes to cool down for 10-15 Mins in the Baking Tray before demoulding them. Its best to let them cool completely before unwrapping as often the wrapper gets stuck to the cupcakes if still hot.
