– 1 cup all-purpose flour – 1/2 cup unsweetened cocoa powder – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup unsalted butter, softened – 1 cup granulated sugar – 2 large eggs – 2 teaspoons vanilla extract – 1/2 cup buttermilk – 1/2 cup hot water
Directions:
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. 2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. 3. In a large bowl, cream the softened butter and sugar together until light and fluffy. 4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. 5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. 6. Stir in the hot water carefully; the batter will be thin. 7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. 8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. 9. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Tips: Use room temperature ingredients for a smoother batter and better rise. Adding hot water intensifies the chocolate flavor and keeps cupcakes moist.
