Eggless Chocolate Cupcakes

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Preheat oven to 350 °F. Spray a standard muffin pan with baking spray or line with cupcake liners, and set aside. For best results, use a sifter to remove the lumps from the flour and cocoa powder.
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In a medium mixing bowl, whisk together 1½ cups all-purpose flour, 1 cup granulated sugar, ¼ cup cocoa powder, 1 teaspoon espresso powder (if using), 1 teaspoon baking soda, and ½ teaspoon kosher salt.
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Add the ⅓ cup canola oil, 1 tablespoon white vinegar, and 1 tablespoon pure vanilla extract. Pour in 1 cup boiling water and stir until the batter is smooth.
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Using an extra large cookie scoop, portion about ¼ cup of the batter into the wells of the prepared cupcake pan, filling each well ⅔ full. Tap the pan on the counter a couple of times to shake out any bubbles.
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Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool the in pan for 15 minutes before turning out onto rack to cool completely.
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Dust with powdered sugar before serving, or frost with chocolate buttercream frosting.
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Storage Instructions: Store the cupcakes in an airtight container on the counter for up to 3 days.
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Make-ahead instructions: Freeze the unfrosted cupcakes by putting them on a tray until firm, then placed in an airtight plastic bag. They'll keep for about 3 months. Thaw at room temperature, then frost and serve.
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This recipe is easily halved or doubled to make 6 or 24 cupcakes.