Perfect Chocolate Cupcakes

Makes 20-24 standard size cupcakes

1c all purpose flour

1c granulated sugar

1/2c cocoa powder

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon instant coffee granules

1 egg

1/4 c vegetable oil

1 1/2 teaspoons vanilla extract

1/4 c sour cream

1/2 c 2% milk

1/2 c boiling water

-Preheat your oven to 350 degrees (F) and line a muffin tin with cupcake papers.

- In the bowl of a stand mixer whisk together your flour, sugar, cocoa powder, baking powder, baking soda, salt and instant coffee.

- Make a large, deep hole in the dry mix (my siblings and I all called this the volcano as kids) and pour your egg, oil, vanilla, sour cream and milk into it. Mix until JUST combined, should still be a bit streaky and undermixed.

- Turn your stand mixer on the lowest speed and slowly pour in the boiling water (carefully!). Once all the water is added, turn the mixer up a speed or two for just 5-7 seconds then shut it off (this is to create more air bubbles). The batter will be VERY thin, no worries, that's just how it should be!

-Fill each cupcake cavity about 1/2 - 2/3 full with batter.

-Bake the cupcakes for 13-15 minutes or until a toothpick comes out clean.

-Remove the cupcake from the tin and transfer to a cooling rack as soon as they come out of the oven (the cupcakes will continue to bake in the hot pans, resulting in over-baked cupcakes), but be very careful.

-Wait until they are cool to the touch and then frost with your favorite chocolate frosting (I'll be sharing my chocolate frosting recipe soon, subscribe to the blog email list so you don't miss it).