These tender cupcakes have a deep chocolate flavor and the perfect cupcake texture -- light, springy, and happy to let go of the wrapper. I've adapted them from the fabulous Maria at Two Peas and their Pod.
cups all-purpose flour
cup Dutch-processed cocoa
teaspoons baking powder
teaspoons baking soda
teaspoon fine sea salt
cup whole milk
cup vegetable oil
teaspoons vanilla extract
cup boiling water
Preheat oven to 350°F. Line two standard muffin tins with 24 decorative paper liners to match your theme.
In the bowl of a stand mixer fitted with the paddle, mix sugar, flour, cocoa, baking powder, baking soda and salt on low speed until well combined.
Add eggs, milk, oil and vanilla extract. Mix on medium speed until batter is smooth. Pour in boiling water and carefully mix on low until just incorporated.
Divide batter among muffin cups. Bake cupcakes for about 18 minutes, until a tester comes out clean. Cool completely on a wire rack before frosting.