1 1/2 cups all-purpose flour
3/4 Dutch process cocoa powder
1 1/2 cups sugar
1 1/2 t baking soda
3/4 baking powder
3/4 t salt
2 large eggs
3/4 cups buttermilk
3 T vegetable oil
1 t pure vanilla extract
3/4 warm water
Preheat oven to 350F. Line muffin tins with paper liners.
In a mixing bowl combine all dry ingredients. Add remaining ingredients and mix on low speed until smooth and combined, scraping sides of bowl as needed.
Divide batter evenly among lined cup, filling each about two-thirds full. Bake, rotating tins halfway through, until cake tester inserted in centers comes out clean, about
25 minutes.
Transfer tins to a wire racks to cool 15 minutes.
Cupcakes can be stored overnight at room temperature, or frozen up to 1 month, in
airtight containers.