Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners and set aside. Heat water in microwave for 1 1/2 minutes. In a small bowl, combine chopped chocolate and cocoa powder then pour hot water over the top. Whisk until smooth and place in refrigerator for 20 minutes or place in the freezer for 10 minutes.
In a small bowl, combine oil, vinegar, eggs and vanilla extract then whisk for about 1 minutes.
In a separate medium bowl, combine bread flour, baking soda, salt and sugar then whisk to incorporate well.
Once chocolate has cooled, pour chocolate mixture into vinegar/egg mixture and mix well.
Pour chocolate and egg mixture into dry flour ingredients. Beat on low or whisk batter until it is smooth; about 1-2 minutes.
Pour chocolate batter into cupcake liners filling it about 3/4 full. Bake for 17-19 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.