Line your cupcake pans with 18 cupcake liner. Set aside.
In a large mixing bowl, add and stir together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Add in the sugar and brown sugar, stirring again until completely combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
Add the instant coffee to the 1/4 cup boiling water and mix until dissolved.
Add the coffee to the mixing bowl and mix.
Pour the batter in the cupcake liners. Fill each one 3/4 of the way full.
Bake at 350°F for 17-20 minutes. Remove the cupcakes from the oven, and set aside. Let stand until cool enough to touch. Remove to a wire rack to finish cooling completely.