Dark Chocolate Cupcakes
1 1/2 cups granulated sugar
2/3 cup canola oil
2 tsp. vanilla extract
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups boiling water
Preheat oven to 350 degrees F (180 degrees C). Grease and flour 2-12 cup muffin pans. (I don't recommend liners for these cupcakes)
In a large bowl, beat sugar, canola oil, eggs and vanilla for 4 minutes.
Sift together flour, cocoa, baking powder, baking soda and salt.
Add flour mixture alternately with boiling water to the sugar mixture. Beat well after each addition.
Pour into prepared cupcake pans. Bake 15-18 minutes, or until cupcakes springs back to the touch. Let cool completely before frosting with your favorite chocolate frosting.