Preheat the oven to 350°F. Line a 12 cup cupcake tin with cupcake liners. Set aside.
In a large bowl, sift the flour and cocoa powder together. Add the sugar, baking powder, baking soda, and salt. Mix until combined.
1 cup All-purpose flour, ½ cup Unsweetened cocoa powder, ¾ cup White granulated sugar, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
In a separate bowl, mix oil, vanilla, eggs, and buttermilk. Heat the hot water on the stove until steaming. Slowly whisk the hot water into the wet ingredients.
2 Large eggs, 1 teaspoon Pure vanilla extract, ½ cup Oil, ½ cup Buttermilk, ½ cup Hot water
Pour the wet ingredients into the dry. Whisk until just combined. Fill the cupcake liners ¾ths full with the chocolate cake batter.
Bake for 16-18 minutes. Bake until a toothpick inserted comes out clean.
Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack and cool completely.