Preheat the oven to 350 degrees and line a 12-cavity cupcake pan with aluminum liners.

In the bowl of a stand mixer, using the paddle attachment, mix the cocoa powder, sugar, brown sugar, flour, baking powder, baking soda and salt until well combined.

In a 2-cup measuring cup, whisk the eggs, oil, vanilla and whole milk until emulsified.

With the mixer on medium-low, slowly drizzle the egg mixture into the dry ingredients to form a thick batter, scraping down the sides as needed.

Add the hot coffee in three additions, waiting until each addition is fully incorporated before adding the next. Use a spatula to scrape the sides and bottom of the mixer bowl to ensure all ingredients are well combined.

Divide the batter evenly into the prepared pans, filling each liner about ⅔ of the way full.

Bake until a toothpick inserted into the center of the cupcakes comes out clean, for 18 to 22 minutes.

Using a small offset, carefully transfer the hot cupcakes to a cooling rack; cool completely, then store in an airtight container for up to 3 days.