Preparation Steps

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  2.5 cups all-purpose flour
• In a separate bowl, whisk together the sugar, eggs, buttermilk, oil, and vanilla extract until well combined.
  2.5 cups all-purpose flour
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
• Slowly pour in the hot water and mix until the batter is smooth and thin.
  2.5 cups all-purpose flour
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.