• 1 ⅔ cups granulated sugar (333g) • 1 ½ cups all-purpose flour (188g) • ⅔ cup dark cocoa powder (65g) • 1 Tablespoon cornstarch • 1 ½ teaspoons baking powder • 1 ¼ teaspoon baking soda • 1 teaspoon salt • ½ cup canola or vegetable oil (118ml) • 1 teaspoon vanilla extract • 1 large egg + 1 egg yolk • ⅔ cup whole milk (157ml) • 1 cup hot coffee (236ml) (see note) • 1 batch caramel frosting • Flaky sea salt for sprinkling

In a large mixing bowl, whisk together sugar, flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.

Add canola oil, egg, egg yolk, and vanilla extract and stir until well-combined.

Stir in milk until thoroughly-combined. 

Then carefully stir in hot coffee. 

Scrape the sides and bottom of the bowl and then stir again to ensure you have a uniform, well-combined batter.

Divide better into mini muffin tin, filling liners ½-⅔ of the way full.

Bake on 350F (175C) for 14-15 minutes or cupcake tops spring back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow to cool for 15 minutes then carefully remove to a cooling rack (I gently pry them up with a butter knife) to cool completely before covering with caramel frosting.

Decorate with caramel frosting then sprinkle with flaky sea salt. Enjoy!