• Line a muffin tin with cupcake papers. Heat oven to 350°F.
• In a mixing bowl, combine the flour, granulated sugar, baking soda, 3/4 teaspoon salt, cocoa, canola oil, coffee, 2 teaspoons vanilla, and vinegar. Beat with an electric mixer on medium speed until smooth and well blended.
  1 1/2 cups all-purpose flour | 1 cup granulated sugar | 1 tsp baking soda | 3/4 tsp fine salt | 1/3 cup unsweetened cocoa powder | 1/2 cup canola oil | 1 cup coffee | 2 tsp vanilla extract | 2 tsp white vinegar
• Fill the lined muffin tin about 2/3 full.
• Bake the cupcakes for 25 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of a cupcake.
• Cool on a rack.

For the Buttercream Frosting

• In a mixing bowl with an electric mixer, beat 1/2 cup of softened butter until smooth and creamy.
  1/2 cup unsalted butter
• Sift the confectioners' sugar. With the mixer on low speed, gradually add it to the butter.
  2 cups confectioners' sugar
• Beat in the 1/8 teaspoon fine salt and 1 1/2 teaspoons of vanilla extract.
  1/8 tsp fine salt | 1 1/2 tsp vanilla extract
• Add the milk and beat on medium-high speed for 3 to 4 minutes. Adjust with more confectioners' sugar or more milk, if necessary, to achieve a piping or spreading consistency.
  1 tbsp milk