Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or lightly grease it if you prefer. This step helps the cupcakes bake evenly and makes cleanup easier.

In a medium bowl, whisk together:

1 cup flour

½ cup cocoa powder

1 packet hot cocoa mix

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

This will ensure everything is evenly distributed, and your chocolate cupcakes will rise perfectly as they bake.

In a separate large bowl, whisk together:

½ cup buttermilk

½ cup vegetable oil

2 large eggs

¾ cup sugar

1 teaspoon vanilla extract

Whisk until smooth. The buttermilk will make the cupcakes extra moist, while the oil ensures they stay soft.

Gradually add the dry mixture to the wet ingredients, mixing gently with a spatula or hand mixer. Be careful not to overmix—this keeps your cupcakes light and fluffy. Once combined, add in ½ cup hot water to thin the batter slightly. The batter should be smooth, with a slightly runny consistency, which helps create a light texture when baked.

For extra chocolatey goodness, fold in mini chocolate chips. These melt beautifully during baking and give each cupcake a little surprise of gooey chocolate inside.

Scoop the batter into the cupcake liners, filling each about 2/3 full. This gives them room to rise and ensures they bake evenly.

Place the tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). Keep an eye on them, as oven temperatures can vary slightly.

Once baked, remove the cupcakes from the oven and let th