Ultimate Chocolate Cupcakes

Yield 28 cupcakes

For the cupcakes:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Dutch processed cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup canola or vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:

1.) Preheat oven to 350 degrees F. Line muffin tins with paper liners. Set aside.

2.) In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

3.) Add eggs, milk, oil and vanilla. Beat on medium speed for one minute or until batter is smooth. Slowly pour in boiling water and mix until batter is smooth. Don't over mix.

4.) Fill liners about 1/2 full with batter. Bake cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire rack before frosting.

Baker's Percentage

• 100% granulated sugar
• 62.75% all-purpose flour
• 16.10% Dutch processed cocoa
• 1.33% baking powder
• 1.78% baking soda
• 1.21% salt
• 57.27% large eggs
• 60.85% whole milk
• 25.06% canola or vegetable oil
• 1.09% vanilla extract
• 59.74% boiling water