Mocha Cupcake

1 1/3 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 1/2 tsp coffee powder
1/2 cup hot water
1 tsp vanilla
1/2 cup plain yogurt, sour cream or whole milk
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg

Preheat the oven to 375ºF. Line 18 muffin cups with paper liners. Place the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a bowl and mix to combine. Place the coffee powder and water in a small bowl and mix until the coffee has dissolved. Add the vanilla and milk and mix until well combined. Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light, fluffy and lemon colored, about 3-5 minutes. Add the egg and beat well. Scrape down the sides of the bowl, add half of the flour mixture, and beat well. Add the coffee mixture and then the remaining flour mixture. Scrape down the sides of the bowl and fill the prepared muffin tins 2/3 full. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Set aside to cool. Frost with dark or milk chocolate ganache.