3/4 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable or canola oil
2 teaspoons pure vanilla extract
1/2 cup buttermilk, room temperature
Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
Pour half of the wet ingredients into the dry ingredients.
Add ¼ cup of buttermilk to the mixture. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
Pour or spoon the batter into the liners. Fill each liner half-way full to avoid spilling over the sides or sinking while baking.
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