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Preheat oven to 350F. Line 48 mini muffin cups with paper liners.
In a large bowl, sift together flour, cocoa powder, instant coffee powder, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients and stir until just combined and no streaks of flour remain.
Distribute batter evenly into prepared muffin cups, filling each about ¾ full.
Bake for 10-12 minutes, until a tester inserted into the center comes out clean.
Turn cupcakes out onto a wire rack to cool completely before frosting.