• Preheat oven to 350 degrees.
• In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and 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 extract.
• Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.
• Add the eggs one at a time, mixing after each egg just 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.
• Add the cup of hot coffee at this time on low speed, mixing just until combined. The batter will be very thin. Don't worry this is how it should be.
• If making cupcakes, scoop the batter (about ¼ cup per cupcake) into the cupcake liners and bake at 350 for about 16-18 minutes, or until the tops spring back when lightly touched or a toothpick comes out clean or with just a few crumbs attached. (Makes about 3 dozen cupcakes).
• Makes approximately 8.5 cups of batter.

For the Frosting

• Cut the softened butter into slices and add to the bowl of your mixer along with salt. Mix on low to medium speed until the butter is softened.
• Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more.
• Add the espresso that has been mixed with the vanilla
• Gradually add the powdered sugar beating on low to medium speed until blended. Do not over mix or it will become too soft. If it does become too soft, just refrigerate for a few minutes, then continue.
• This frosting will pipe best if used while somewhat chilled. You can make this in advance, refrigerate and when ready to use, let soften to spreading consistency (do not microwave) and stir or remix with mixer.

Filling the Cupcakes (Optional)

• If you would like to fill your cupcakes as we did, load a disposable piping bag with the frosting and snip away the end (about ½ inch opening). Insert the bag halfway into the cupcake and squeeze for about 3 seconds to fill.
• Repeat for each cupcake.

  Before filling/injecting the cupcakes, you can do a trial run if you have a cupcake to spare, and then slice it in half. This will show you how much filling you are putting in and you can adjust to your liking. You could also do a trial run on a plate (counting the seconds it takes to reach the desired amount).

Frosting the Cupcakes

• Decorate your cupcakes however you'd like! We swirled ours onto the cupcakes using a disposable piping bag fitted with a 1M (large star) tip. A 2D tip will give you a similar look. We sprinkled some of ours with toffee bits.

Storage

• Because of the cream cheese frosting, these need to be refrigerated (in an airtight container, under a cake dome, or in a sealed bakery box). However, for the very best flavor and texture, we recommend removing them from the refrigerator a couple of hours before serving. This will allow time for the cake and frosting to warm and soften.