Perfect Chocolate Espresso Cupcakes

INGREDIENTS

2 cups

Sugar (15 3/4 oz)

1 3/4 cups

Whole Wheat Unbleached White Flour * see note (10 1/4 oz)

3/4 cup

Unsweetened Dutch Process Cocoa (3 1/4 oz)

1 1/2 tsp

Baking Soda (1/4 oz)

1 1/2 tsp

Baking Powder (1/4 oz)

1 tsp

Salt (1/4 oz)

1/2 cup

Coconut Oil (Melted and Cooled (4 oz))

Large Eggs at Room Temperature

1 cup

Milk at Room Temperature (8 oz)

3 tsp

Vanilla Extract (1/8 oz)

1/2 cup

Boiling Water **See Note (4 oz)

1/2 cup

Espresso or Strong Coffee (4 oz)

2 oz

Sticks of Unsalted Butter at Room Temperature (8)

2/3 cup

Hershey's Special Dark Cocoa (2 oz)

2 1/2 cups

Powder Sugar (8 5/8 oz)

1 tbsp

Vanilla Extract (1/8 oz)

1/4 cup

+ 2 TBS Milk at Room Temperature (3 oz)