Ingredients
¾cupcocoa powder,unsweetened
1½cupsall-purpose flour
1½cupssugar
1½tspbaking soda
¾tspbaking powder
¾tspsalt
2largeeggs
¾cupwarm water
¾cupbuttermilk
3tbspsafflower oil
1tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, which will be about 20 minutes, rotating pan once if needed.
Transfer to a wire rack; let cool completely.
