Preheat your oven to 350ºF.
Line 24 muffin cups with paper liners and set them aside. If you won’t be able to bake all 24 cupcakes at once, divide the recipe. These cupcakes will have the best texture when the batter goes into the oven immediately after mixing.
Sift flour, sugar, salt, cocoa, salt and baking soda into a medium-sized bowl.
Add oil, milk, and aqua faba, and stir with a spoon until smooth.
Stir in hot coffee until smooth. The batter will be very thin.
Divide batter evenly into 24 muffin cups.
Bake at 350ºF for 18-20 minutes. Check early and avoid over-baking. Cupcakes are done when a toothpick inserted in the center comes out clean and they spring back when pressed lightly in the center.