Irresistible Chocolate Cupcakes

Preheat oven to 350°F and line a muffin tin with cupcake liners.

In a medium-sized bowl, whisk together all-purpose flour, salt, baking soda, and unsweetened cocoa powder.

In another mixing bowl, using an electric mixer or a whisk, cream the unsalted butter and granulated sugar until light and fluffy.

Melt semisweet chocolate chips in the microwave or using a double boiler, then let it cool slightly before adding it to the butter and sugar mixture. Mix until combined.

Add eggs one at a time to the chocolate mixture, mixing well after each addition. Stir in the vanilla extract.

Alternate adding the dry ingredients and whole milk to the chocolate mixture, beginning and ending with the dry ingredients. Mix until just combined.

Gently stir in the hot water until the batter is smooth and well combined.

Fill the cupcake liners 2/3 full with batter and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.