Chocolate cupcakes

Ingredients:

• 2 cups premium flour
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1.5 cups of milk
• 1 cup cocoa powder
• 1.5 cups of vegetable oil
• 2 eggs

Preparation:

1. Preheat oven to 175°C. Line a 24-cup muffin tin with paper cups.
2. In a medium bowl, whisk together 2 cups flour and 1 teaspoon each baking soda and salt. In a small saucepan, heat 1.5 cups milk until hot but not boiling; whisk in 1 cup unsweetened cocoa powder. In a large bowl, whisk until smooth. Let cool slightly. Stir in 2 cups sugar, 1.5 cups vegetable oil, 2 eggs, and 2 tablespoons vanilla extract. Fold in the flour mixture and knead into a dough.
3. Divide the batter among the cupcake liners and bake until the cupcakes spring back when lightly pressed, 20-25 minutes. Let cool in the pan for 5 minutes, then remove the cupcakes to a wire rack and let cool completely.