Preheat the oven to 350 Fahrenheit and prepare a cupcake tin.

Whisk together the flour, salt, baking powder, and baking soda in a medium bowl. Set aside.

In a separate bowl combine the brown sugar, cocoa powder, and hot instant coffee.

Using your mixer, mix your sugar and coconut oil until well combined. Add vanilla and mix again.

Add your eggs one at a time alternating between the egg and adding your flour mixture. Add one egg, mix, add half of the flour mixture, mix, and repeat.

After mixing in the last bit of flour add the cocoa coffee mixture. Mix for about 1 minute or until completely combined.

Divide your batter into your cupcake tin.

Bake for 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.

Allow cupcakes to cool before moving on to next step.

Remove the middle of each cupcake and save the scraps in a small bowl.

Pipe marshmallow fluff into the center of each cupcake and close the hole using the cupcake scraps

Use chocolate ganache to cover the tops of the cupcakes. If the ganache is thin enough you can dip the cupcakes in, otherwise spread the ganache on.

Add the classic cupcake swirl using white decorative icing. Serve and enjoy!

These cupcakes will last for up to 7 days using an airtight container in the fridge. Freeze for up to 3 months and defrost before eating.