1/2 c (2oz/58g) Dutch-process cocoa powder (Droste or Hershey's is great)
1 1/2c (10.5oz/300g) sugar
1 t fine sea salt (or 2 t kosher)
1 3/4 c (9 1/4oz/262g) all-purpose flour
1 t baking soda
2 t vanilla extract
1/2 c neutral tasting oil (or 50/50 with vegetable oil and olive oil)
1 1/2 c boiling water or freshly brewed strong coffee
2 lg eggs, lightly whisked, room temperature (or cold…)
preheat oven to 350F
In large bowl, whisk together cocoa, sugar, salt, flour, and baking soda
In small bowl, whisk egg
In medium bowl, stir vanilla and oil together
Bring water to boil or brew coffee, add to water-oil mixture until incorporated
Gradually whisk water-oil mixture into dry until incorporated; whisk in eggs and stir until smooth
Cupcakes
Divide batter into 22 cupcake liners in pan; use near full 1/4 c as measure
Bake 21 minutes, rotating pans mid-way
Cake
<Add this part later>
Serves: 22 cupcakes Total cook time: X
Source: Salt, Fat, Acid, Heat