Stepwise Method: Chocolate Pumpkin Spice Cupcakes

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking.
• In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice. Whisk until well combined.
• In a separate bowl, whisk together the vegetable oil, eggs, canned pumpkin puree, water, and vanilla extract until smooth and homogenous.
• Slowly pour the wet ingredients into the dry ingredients. Using an electric mixer or a sturdy whisk, mix on low speed until just combined. Be careful not to overmix.
• Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
• Place the muffin tin on the center rack of your preheated oven. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a cooling rack to cool completely before frosting or serving.