3/4 cup cups warm water
3/4 cup Hershey's Special Dark cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon teaspoon salt
2 large eggs
1 TBS white vinegar and milk to make 3/4 cup
1/4 cup vegetable oil
1 tsp Irish whiskey (or vanilla extract)
Preheat oven to 325 degrees. Line a muffin tin with cupcake liners; makes 24.
Combine warm water and cocoa powder; whisk until blended. Set aside to allow flavor to bloom.
Combine vinegar and milk, set aside for 5-10 minutes.
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, milk, water with cocoa, oil, and whiskey or vanilla. Beat on a medium speed until smooth, scraping the sides and bottom of the mixing bowl to blend.
Fill each cupcake 2/3 full.
Bake for 20-25 minutes until cupcakes test clean. Remove from tins and cool completely.I
Frost with Fudge Frosting, using Special Dark cocoa, and substituting Irish Whiskey for vanilla if desired.
