Ingredients:

  • 125g all-purpose flour
  • 200g granulated sugar
  • 45g unsweetened natural cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 large egg, room temperature
  • 120ml whole milk
  • 60ml vegetable oil
  • 1.5 tsp vanilla extract
  • 120ml boiling water or hot coffee

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
  2. Add the egg, milk, oil, and vanilla extract to the dry ingredients. Whisk by hand for approximately 2 minutes until the mixture is thick and well emulsified.
  3. Slowly pour in the boiling water or hot coffee. Whisk gently until the batter is thin, smooth, and the cocoa is fully bloomed.
  4. Divide the batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  5. Allow cupcakes to cool completely on a wire rack.