1cupall-purpose flour (stir, spoon, and level when measuring)
1/2cup unsweetened cocoa (not hot chocolate mix)
3/4 tspbaking powder
3/4tspbaking soda
1/2tspsalt
1large/XL egg
1/2cupmilk or buttermilk
1/3cupoil (vegetable/canola)
1tspvanilla extract
1/2cupboiling water
Instructions
Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper cupcake liners. (About 15.)
Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt into a large bowl. (Sifting will create a lighter/softer cupcake. If you don't have a sieve, whisk these ingredients well.)
Add the egg, milk, oil, and vanilla. Stir until incorporated.
Heat 1/2 cup of water in a large glass measuring cup in the microwave until boiling (1-2 minutes). Pour boiling water into batter and mix until fully incorporated. The texture of the batter should be consistent throughout. Batter will be thin, but shouldn't have watery spots.
Fill prepared cupcake liners 2/3 full (just barely over halfway full). Do NOT overfill. Bake for 20-22 minutes. To test doneness -- a toothpick will come clean out of the center or the cake will spring back when touched.
*I like to use half regular cocoa and half dark cocoa for a richer and darker looking cupcake.*To make this recipe in high altitudes, I suggest baking at 350 degrees Fahrenheit and increasing the temperature to 375 degrees Fahrenheit the last 5 minutes of baking.*Recipe altered from Hershey's