

Ingredients–
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (45g) unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
Method –
- Preheat the oven to 180°C
- Line a muffin pan with cupcake liners. Set aside
- Whisk the 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
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely