Chocolate Cupcakes

By maredan

Ingredients

• 3/4 cup(s) unsweetened cocoa powder
• 1 1/2 cup(s) all-purpose flour
• 1 1/2 cup(s) sugar
• 1 1/2 teaspoon(s) baking soda
• 3/4 teaspoon(s) baking powder
• 3/4 teaspoon(s) salt
• 2 large eggs
• 3/4 cup(s) warm water
• 3/4 cup(s) buttermilk
• 3 tablespoon(s) safflower oil
• 1 teaspoon(s) pure vanilla extract

Details

Servings 12

Preparation

Step 1

Directions

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.