Cupcake

1. Preheat the oven to 180C/350F
2. Line a cupcake tray with 12 paper liners
3. Combine the milk and vinegar in a small bowl, set aside
4. Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
5. Add the eggs and instant coffee powder to the butter and beat on high for 1 minute, until well combined
6. Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
7. Add half the flour mix to the butter mix and beat until just combined
8. Add the milk, followed by the rest of the flour, beat until just combined
9. Divide the batter evenly between the cupcake liners
10. Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
11. Cool before frosting

Coffee Buttercream

1. Combine the sugar, hot water, and instant espresso powder together in the bowl of a stand mixer, mix until well combined, cool slightly
2. Add the room temperature butter and beat on high for 10 mins or until doubled in volume, lightened and fluffy
3. Transfer the buttercream to a piping bag fitted with a star-shaped tip and pipe swirls of buttercream on top of the cooled cupcakes
4. Dust with cocoa powder and enjoy!