Preheat oven to 350 degrees. Line the cupcake pans with paper cupcake liners.
In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend. Set aside.
In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the vegetable oil and vanilla. Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.
Next, add the eggs one at a time, mixing after each until the yellow of the yolk has blended. Scrape down the sides and bottom of the bowl as needed.
Mixing on low speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk.) Mix just until combined.
Slowly add the cup of hot coffee at this time, mixing slowly just until combined. The batter will be very thin. Don't worry this is how it should be.
Scoop batter into the cupcake liners. You'll use about ¼ cup of batter per cupcake.
Bake at 350 degrees F for 16-18 minutes or until the tops spring back when lightly touched or an inserted toothpick comes out clean or with just a few crumbs attached. Baking times may vary and so peek in as the end time approaches and adjust time as needed.