1. Set your oven to 350°F and make sure the rack is in the middle.
2. Grab a muffin pan and grease it lightly, or line it with paper cups for easy cleanup.
3. In a large bowl, whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt. It should look like chocolatey sand.
4. In a separate bowl, combine the warm coffee, oil, and vanilla extract. Give it a quick stir.
5. Pour the wet ingredients into the dry mix all at once.
6. Whisk just until the batter is smooth; don’t overdo it.
7. If you’re feeling fancy, toss in some chocolate chunks or cocoa nibs for extra bursts of chocolate.
8. Scoop the batter into the muffin pans, filling each about two-thirds full.
9. Pop them into the oven and bake for 30–35 minutes.
10. You’ll know they’re ready when a toothpick comes out clean (or mostly clean if you hit a chocolate chunk).
11. Let the cakes cool in the pan for a few minutes before transferring them to a wire rack. Once completely cool, dust with powdered sugar or go all out with your favorite frosting or decorations.

Storage Tip:

1. These cakes stay fresh and delicious for up to three days at room temperature when wrapped tightly.
2. Although let’s be real, they’ll be gone long before then.