Chocolate Cupcakes

Makes 12 to 14 cupcakes

Ingredients:

• 3/4 cup flour (spooned & leveled)
• 1/2 cup unsweetened cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs (room temp)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable or canola oil 
• 2 tsp vanilla extract
• 1/2 cup buttermilk, at room temperature**see note below

Directions:

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
3. In a medium bowl, whisk the eggs, both sugars, oil, and vanilla together until completely smooth.
4. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. 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.
5. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
6. Store leftovers in the refrigerator for up to 5 days.

Note: If you don’t have buttermilk, you can make your own by adding 1 to 2 teaspoons of fresh squeezed lemon juice (or white vinegar) to 1 cup of 2% or whole milk. Stir and let sit for 5 minutes.

Click here for Chocolate Buttercream Frosting recipe.