Instructions

• Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
• In a large bowl whisk together 1 cup sugar, ¾ cup plus 2 tablespoons flour, ¼ cup plus 2 tablespoons cocoa, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt until evenly combined.
• Add 1 egg, ½ cup buttermilk (or sour milk), ¼ cup vegetable oil, and ½ teaspoon vanilla extract to the dry ingredients.
• Beat the mixture with an electric mixer on medium speed for about 2 minutes, scraping down the sides of the bowl once or twice. The batter will be thin.
• With the mixer on low (or using a spoon), carefully add ½ cup boiling water a little at a time and mix just until smooth and evenly combined.
• Fill each paper-lined cup about 2/3 to 3/4 full with batter.
• Bake for 15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
• Let the cupcakes cool in the tin for a few minutes (about 3–5 minutes), then transfer them to a wire rack to cool completely.
• Once cool, serve the cupcakes or store them in an airtight container.