Sift all the dry ingredients into a separate bowl, flour, cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.
Whisk or stir to blend and set aside.
In another mixing bowl, beat together the yogurt and sugar with a mixer until mixed thoroughly.
Add the milk, vanilla extract and vinegar and mix until well combined.
Add the dry ingredients to the blended liquid and mix together well with a spatula or spoon.
Last add the hot coffee and mix into batter.
Spray cupcake pan or use cupcake liners. Fill up ⅔ of the way full. Bake at 350 degrees for 18 to 20 minutes. Allow to cool on a baking rack.