Preheat oven to 350°F Line a 12 cup muffin tin with muffin liners. Set aside
In a large mixing bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
1 cup All-purpose flour, ½ cup Unsweetened cocoa powder, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
Heat ½ cup hot water on the stove in a sauce pan until steaming. Mix the cane sugar, oil, vanilla, buttermilk, and eggs in a separate mixing bowl. Slowly whisk in the hot water.
¼ cup Oil, 1 teaspoon Pure vanilla extract, ½ cup Buttermilk, 2 Large eggs, ½ cup Hot water, ¾ cup Wholesome Organic Fair Trade Cane Sugar
Slowly pour in the wet ingredients into the dry ingredients and whisk until just combined.
Use a cookie scoop to scoop the cupcake batter into the pan. Fill the liners about ¾ full.
Bake for 16-20 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Allow the cupcakes to cool completely.