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Ingredients
- 2 1/2 cups flour
- 2 tbs unsweetened Dutch process cocoa powder
- 1 tsp salt
- 1 1/2 cups sugar
- 1 1/2 cups veg oil
- 2 large eggs, room temp
- 1/2 tsp red gel-paste food color
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 tsp baking soda
- 2 tsp distilled white vinegar
Details
Servings 19
Preparation
Step 1
Preheat oven to 350
Line muffin tins
Whisk together flour, cocoa & salt
With elec mixer on med high speed , whisk together sugar & oil til combined.
Add eggs, 1 at a time, beating til each is incorporated, scraping down sides of bowl as needed.
Mix in food color & vanilla
Reduce speed to low.
Add flour mixture in 3 batches, alternating w/2 additions of buttermilk & whisking well after each.
Stir together the baking soda & vinegar in small bowl (it will foam); add mixture to the batter & mix on medium speed 10 seconds
Divide batter evenly among lined cups, filling each 3/4 full
Bake til tester inserted in center comes out clean, about 20 mins (convection oven: 17 - 18 mins)
Transfer tins to wire racks to cool completely before removing cupcakes
Cupcakes can be stored overnight at room temp. or frozen up to 2 months in airtight containers.
Frost, refrigerate up to 3 days in airtight containers, bring to room temp before serving
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