Preheat oven to 350F
In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 cups sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
In a separate bowl, whisk together 2 eggs, 1 cup buttermilk (or substitute with 1 cup milk mixed with 1 tablespoon white vinegar), ½ cup olive oil, and 1 teaspoon vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Slowly pour in 1 cup of hot water, stirring until the batter is well-blended (it will be thin)
Using an ice cream scoop, fill each muffin cup halfway with batter.
Bake at 350°F for 26-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
