Preheat oven to 350F. Line a 12 cup muffin tin with muffin liners. Set aside.
In a mixing bowl, mix the flour, cocoa powder, sugar, baking soda, baking powder, and salt together.
⅓ cup Dutch process cocoa powder, ¾ cup White granulated sugar, 1 teaspoon Baking soda, ¼ teaspoon Baking powder, 1 teaspoon Salt
In a separate mixing bowl, mix the buttermilk, oil, eggs, and vanilla together. Pour the wet ingredients into the dry. Mix until combined. Heat the hot water on the stove until steaming. Slowly pour into the batter. Go slow to not to over heat the eggs.
½ cup Buttermilk, ¼ cup Oil, 2 Large eggs, ½ teaspoon Pure vanilla extract, ½ cup Hot water
Fill the muffin liners ⅔rds full with cupcake batter.
Bake for 18-20 minutes. The cupcakes are done baking when a toothpick inserted comes out clean.
Let the cupcakes sit in the pan for 10 minutes. Transfer to a cooling rack. Let them cool completely before decorating.