Instructions

• Preheat the oven to 350°F (177°C). Line standard or mini cupcake pans with paper liners.
• In a large bowl, whisk together 2 cups flour, 2 cups sugar, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt, and 1 cup unsweetened cocoa until evenly combined.
• In a separate bowl, whisk 1 cup oil, 2 eggs, and 2 teaspoons vanilla until smooth.
• Carefully stir 2 cups hot water into the wet ingredients until combined. The batter will be thin.
• Pour the wet mixture into the dry ingredients and stir gently until just combined and smooth; avoid overmixing.
• Fill the prepared cupcake liners: about 2/3 full for standard cupcakes or about 3/4 full for mini cupcakes.
• Bake at 350°F. For mini cupcakes, bake about 8–12 minutes; for standard cupcakes, bake about 18–22 minutes. Begin checking a few minutes before the low end of the range. A cupcake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before serving or frosting (frosting recipe not included).