Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a small saucepan over low heat, melt the 4 tablespoons butter with the 1/4 cup vegetable oil and 1/2 cup water, stirring until the butter is fully melted and the mixture is warm. Remove from heat and let sit while you prepare the dry ingredients (it should be warm, not boiling).
• In a large bowl, sift together 1 cup flour, 1 cup sugar, 1/4 cup plus 2 tablespoons unsweetened cocoa powder, 3/4 teaspoon baking soda, and 1/8 teaspoon salt. Stir briefly to combine.
• Pour the warm butter-oil-water mixture into the dry ingredients. Using a handheld mixer on low speed, beat until the mixture is smooth and uniform.
• Add 1 large egg and beat on low speed until incorporated.
• Add 1/4 cup buttermilk and 1 teaspoon vanilla extract. Beat on low speed until the batter is smooth, stopping once or twice to scrape the bottom and sides of the bowl with a spatula so everything is evenly mixed.
• Divide the batter evenly among the lined muffin cups, filling each about three-fourths full.
• Bake on the center rack for about 25 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
• Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
• Optional: once completely cool, frost or decorate the cupcakes as desired.