Preheat your oven to 350°F. Line your muffin pans with cupcake liners and set aside. Boil ¼ cup of water.
In a large bowl, add flour, cocoa powder, baking powder, baking soda, and salt. Sift to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
Add the instant coffee to the ¼ cups boiling water and mix until dissolved.
Add the coffee to the mixing bowl and mix.
Pour the batter in the cupcake liners, filling each ¾ of the way full.
Bake at 350°F for 17-20 minutes and then remove from oven and transfer to a wire rack to cool.