Dry:

• 3/4 cup (90g) all-purpose flour

• 1/2 cup (45g) unsweetened cocoa powder (preferably Dutch-processed)

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Wet:

• 1/2 cup (120ml) vegetable oil

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1/2 cup (120ml) buttermilk, room temperature

• 1/2 cup (120ml) hot water or brewed coffee (enhances chocolate flavor)

Cupcake Instructions:

1. Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, beat sugar, oil, eggs, and vanilla until smooth. Stir in buttermilk.

4. Gradually add the dry ingredients to the wet mixture and mix until smooth. Stir in hot water or coffee until fully incorporated.

5. Divide batter evenly among liners, filling each about 2/3 full.

6. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.