INGREDIENTS

2 cups granulated sugar
1 3/4 cup + 2 Tbsp all-purpose flour
3/4 cups natural unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2/3 cup canola oil vegetable oil would also be fine
1 cup milk
2 eggs lightly beaten (preferably room temperature)
2 tsp vanilla extract
1 cup hot water (or hot coffee)

INSTRUCTIONS

• Preheat oven to 350F and line muffin tin with cupcake liners (or lightly grease and flour).
• In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
• Stir in canola oil and milk, stirring until combined.
• Add eggs, one at a time, stirring after each addition.
• Stir in vanilla extract.
• Add hot water and stir until the mixture is evenly combined (it will be a thin batter. When you first add the water the batter will separate a bit, stir until it is even in texture. Be careful with the hot water as it may splatter as it is stirred). Batter will be very thin, don’t panic!
• Fill prepared muffin tin cavities just over 2/3 of the way full and bake at 350F for 18-22 minutes (use the toothpick test to check).
• Allow cupcakes to cool completely before frosting.