Chocolate Espresso Cupcakes

2 eggs
3 T canola oil
2 t espresso power dissolved in 1 c hot water
1 t vanilla extract
1 c raw sugar
1 1/2 flour (1/2 all-purpose; 1/2 whole wheat)
3/4 c unsweetened dark coca powder
1 1/2 t baking soda
3/4 t baking powder
1/2 t salt
1/2 c Greek yogurt

Preheat the oven 350 degrees

Line two muffin pans with cupcake liners. Set aside.

In a large bowl, whisk together eggs, oil, espresso and vanilla. Whisk in sugar. In another large bowl, sift together dry ingredients then Stir into the wet. Add in Greek yogurt until combined.
Divide into cupcake liners. Bake until tops spring back when touched (around 18 mins). Cool completely.