Ingredients
- 3/4 c. Unsweetened cocoa powder
- 1 1/2 c. all-purpose flour
- 1 1/2 c. sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. salt
- 2 large eggs
- 3/4 c. warm water
- 3/4 c. buttermilk
- 3 tbsp. safflower oil
- 1 tsp. pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
- Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
- Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
- Divide batter among muffin cups, filling each 2/3 full.
- Bake until tops spring back when touched, about 20 minutes.
- Transfer cupcakes to wire racks, and let cool.
- Cupcakes will keep, covered, for up to 3 days.
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