Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
80 g boiling water
In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
220 g all-purpose flour, 200 g granulated sugar, 1 ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoon espresso instant powder
In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
80 g whole milk, 25 g sour cream, 75 g vegetable oil, 2 large eggs, 2 teaspoon vanilla extract, 80 g boiling water
Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
Divide the cake batter into the 12 cupcake liners and bake them for 16-17 min.
Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely on a cooling rack.