For the Cupcakes:

– ¼ cup plain hot coffee or boiling water

– 2 tbsp unsweetened natural cocoa powder

– 1 cup + 2 tbsp all-purpose flour (substitute gluten-free flour if needed)

– ½ tsp baking powder

– ½ tsp baking soda

– ½ tsp fine sea salt

– ⅛ tsp ground cinnamon (optional)

– 1 cup granulated sugar (substitute monk fruit or erythritol for low-sugar diets)

– ¼ cup vegetable oil

– ½ stick unsalted butter, melted (substitute plant-based butter for vegan diets)

– 1 large egg

– ½ cup buttermilk (or mix ½ cup milk with ½ tbsp lemon juice; let sit for 5 minutes)

– 1 tsp vanilla extract

– 1½ tsp red gel food coloring (substitute liquid food coloring if needed)

– ½ tsp distilled white vinegar

For the Cream Cheese Frosting:

– ¾ stick unsalted butter, softened (substitute plant-based butter for vegan diets)

– 1½ cups powdered sugar, sifted

– 6 oz cream cheese, softened (substitute vegan cream cheese if needed)

– 1½ tsp vanilla paste or extract