Preheat oven to 350F; line a muffin tray with 2 paper liners.
Whisk together the flour, sugar, cocoa, baking soda, salt, and coffee powder in a medium bowl. Add the milk, oil, and vanilla, and stir just until combined, being careful not to over-mix.
Divide the batter between the 2 lined muffin wells and bake until a toothpick inserted inside comes out clean, about 18 to 22 minutes.
Cool 5 minutes in the tray, then transfer to a wire rack to finish cooling.
Sprinkle a little powdered sugar on top, or frost with your favorite frosting, nut butter, or jam.
Notes
Measurement Tip: Note that 1/16 teaspoon is about 1 pinch.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/chocolate-cupcakes-for-two-vegan/