Ingredients
¾cupall-purpose flour,(95g), spoon & leveled
½cupnatural cocoa powder,(45g), unsweetened
¾tspbaking powder
½tspbaking soda
¼tspsalt
2large eggs,at room temperature
½cupgranulated sugar,100g
½cupbrown sugar,(100g), packed light
⅓cupvegetable oil,(80ml) or canola oil, or melted coconut oil
2tsppure vanilla extract
½cupbuttermilk,(120ml), at room temperature
chocolate buttercream,or vanilla buttercream
sprinkles,optional
Preparation
Preheat the oven to 350 degrees F.
Line a 12-cup muffin pan with cupcake liners. Use an extra pan with 2 liners to make 14 cupcakes.
Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined.
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.
Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
Bake for 18 to 21 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
Frost cooled cupcakes however you’d like.
Top with sprinkles, if desired.
