First measure and keep all the dry ingredients ready.
Then measure and keep all the wet ingredients separately. To a sieve, add APF, cocoa powder and instant coffee powder.
Then add baking powder, baking soda and salt.
Sift everything well to avoid lumps. To a mixing bowl, add oil and vinegar.
Then add vanilla essence and sugar to it.
Whisk well till the sugar granules dissolves well. Then add the sieved dry ingredients to the same bowl.
Pour water and whisk it gently, till smooth and soft. Fold it slowly, as over beating turns the cupcakes hard. By the time pre-heat the oven to 180c for 15 minutes.
Arrange the liners in a muffin tray. Pour the batter to 1/2 level in the liner, so you get dome shaped cupcakes. Don't pour to full height as there is a chance of the batter overflowing. Place the muffin tray in the oven and bake it for 15 to 20 minutes at 200c or till a tooth pick inserted in the center of the cupcake comes out clean. Allow it to cool down in the muffin tray itself for 10 minutes and then remove it.Enjoy this cupcake as an evening snack.