Chocolate Cupcake

Moist chocolate cupcake without venturing into gummy, mushy territory. Also good as layers.  Heavily adapted from the Hersheys recipe thats so popular.

1200g sugar
135g dutched cocoa
636g flour
4.5 tsp baking powder
2 tsp baking soda
1 1/4 tsp salt
1/4 cup vanilla essence
1 tbsp orange essence
1 3/4 cups oil
3 cups water
6 large eggs
500 ml milk

Place all the dry ingredients in the mixer bowl and paddle till combined.
Add all the wet ingredients and paddle till batter is smooth.
Portion and bake at 350F.
Batter can be made and held up to 2 days ahead.