Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 0.5 cup (45g) Unsweetened natural cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 0.5 cup (120ml) Neutral vegetable oil
  • 1 cup (240ml) Whole milk
  • 1 tsp Distilled white vinegar
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 0.5 cup (120ml) Boiling water or hot brewed coffee

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Sifting the cocoa is vital to prevent lumps.
  2. Create a well in the center of the dry ingredients. Pour in the milk, oil, egg, vanilla, and vinegar. Whisk starting from the center, gradually drawing in the flour until the batter is smooth.
  3. Carefully pour the boiling water (or hot coffee) into the batter. Whisk gently until fully combined. The heat will bloom the cocoa, resulting in a thin, glossy, and dark batter.
  4. Divide the batter into a 12-cup muffin tin lined with paper liners. Fill each about 2/3 full. Bake for 18 minutes or until an internal probe or toothpick comes out clean.