|
1. Preheat the oven to 350 F.
2. Line standard muffin tins with paper liners.
3. In a large bowl, sift the cocoa powder, flour, sugar, baking soda, baking powder, and the salt.
4. Add the eggs, warm water, buttermilk, oil, and the vanilla.
5. Stir until the mixture is smooth.
6. Divide the batter among the muffin cups.
7. Fill each tin 2/3 full.
8. Bake until the tops spring back when touched which takes approximately 20 minutes.
9. Transfer the cupcakes to wire racks.
10. Let cool.
11. The cupcakes will keep, covered, for up to three days.
|
