Preheat oven to 350°F. Line 12 muffin tins with paper liners and set aside.

In the bowl of your mixer, combine sugar, flour, baking soda, baking powder, cocoa powder, and instant coffee granules. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Slowly stir in boiling water. Fill muffin tins evenly with batter and bake for about 15 minutes or until tops spring back when lightly touched in the center. Let cool completely on a wire rack.

Prepare whipped cream: Chill a metal mixing bowl and your mixer’s whisk attachment in the freezer for 5-10 minutes. Remove from freezer, add heavy cream and powdered sugar, and beat on high speed until a thick whipped cream is formed. Top cooled cupcakes and serve.