- Preheat oven to 350 F. Prepare 2 9-inch cake pans
- In stand mixer bowl fixed with paddle attachment, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Combine well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture. Mix on medium speed until combined. Reduce speed and add boiling water. Beat on high for 1 minute to add air.
- Distribute between 2 cake pans evenly. Bake 30-35 minutes.
- Remove from oven and allow to cool for 10 minutes, remove from pan and cool completely. Then frost.
- Preheat oven to 325 F. Place cupcake liners in muffin tin. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Combine until well-mixed.
- Add milk, vegetable oil, egg and vanilla. Mix together on medium speed until wel-combined. Reduce speed and add boiling water. Beat on high for 1 minute.
- Scoop batter into liners (2/3 - 3/4 full). Place in oven and bake 12-15 minutes or until toothpick come out clean. Let cool completely and frost.
- Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
- In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
- Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
- Bake for 25-30 minutes.