Moist Chocolate Cupcakes

Notes: this recipe is really fast and easy, but comes out incredibly moist and light. 
Makes about 2 dozen cupcakes.

2 cups sugar
1 3/4 cups AP flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Line muffin tins with paper lines. Pre-heat oven to 350 degrees F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for one minute. Stir in boiling water. Batter will be thin.

Fill liners 2/3 full with batter. Bake in pre-heated oven for 17-21 minutes, until cooked through. Cool completely on wire racks before frosting.