Preheat oven to 350 degrees. Line a 12 cup cupcake pan with cupcake liners.
Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl.
Combine milk, egg, oil and vanilla in another bowl.
Slowly add the wet ingredients into the dry until just combined.
Carefully add the hot coffee and stir to combine. The batter will be thin.
Bake for 14-16 minutes until a cake tester/toothpick inserted into the middle of a cupcake comes out clean or with a few moist crumbs.
Let the cupcakes cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.
Once completely cool, frost the cupcakes with the raspberry buttercream or pipe the frosting using a piping tip and bag.