This is my go to chocolate cupcake/cake recipe. It is rich and wonderful, and easily made vegan (how wonderful is that?!?)
1 cup Ella Bella all-purpose flour
1/2 cup unsweetened cocoa powder or Dutch Process cocoa powder
1 cup granulated organic sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup sunflower oil or other flavorless oil
1 large egg (omit for vegan…yes it will still be great!)
1 1/2 teaspoons vanilla extract
1. Preheat oven to 375°F. Line 12 regular-sized muffin tin with cupcake liners or grease 8×8 pan.
2. Combine flour, cocoa, sugar, baking soda, and salt in a mixer. Blend on medium-speed until blended. Pour in the water, oil, egg (optional) and vanilla. If omiting egg blend for a little longer to incorporate more air. This will create some of the fluffiness the egg creates on its on. Blend on medium-high speed until smooth and well-blended, stopping to scrape down the sides once or twice.
3. Pour into prepared pan/cups, dividing evenly. Bake until crust just starts to crack about 15-17 minutes.
4. Transfer to rack to cool for about 10 minutes, and then carefully remove cupcakes from the pan and set them on the rack to cool completely before frosting.
adapted from http://www.recipegirl.com/