Preheat oven to 350F and line muffin tin with cupcake liners, preferably cute Halloween ones.
In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined.
Gently add in canola oil and milk, stirring until fully combined.
Add eggs, one at a time, whisking until fully combined.
Stir in vanilla extract, again stirring until fully combined. Batter can be a bit thick, so you can also use your stand or hand mixer here.
Add hot coffee (or water) and stir until the mixture is evenly combined (it will be a thin batter. Keep stirring until it totally comes together and don't be concerned that batter will be pretty thin.
Fill your muffin pan about 2/3 of the way full and bake for 19-23 minutes, or until fully cooked.
Cool cupcakes completely before topping with whipped cream. Then, roll in red coconut shreds. Top with cute Halloween topper and enjoy!