Preheat your oven to 350°F (175°C). This ensures that your cupcakes start baking at the right temperature for optimal rise and texture.
Line a 12-cup cupcake pan with cupcake liners. This will prevent the cupcakes from sticking and make for easy serving.
In a mixing bowl, combine the softened butter, vegetable oil, and sugar. Beat with an electric mixer or whisk until the mixture is creamy and well combined. Add the egg, buttermilk, vanilla extract, and water, mixing until smooth.
In a separate bowl, sift together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures there are no lumps and that the cocoa is evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few small lumps are perfectly fine.
Using a spoon or a cookie scoop, fill each cupcake liner about two-thirds full with batter. This gives the cupcakes room to rise without overflowing.
Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them to prevent overbaking!
Once baked, remove the pan from the oven and let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Once cooled, frost your cupcakes with your favorite chocolate frosting or enjoy them plain. Either way, you’re in for a treat!
