Homemade Moist Chocolate Cupcakes

Ingredients (makes ~14 cupcakes)

• ¾ cup (94 g) all-purpose flour
• ½ cup (41 g) natural unsweetened cocoa powder
• 1 tsp espresso powder (optional, intensifies flavor)
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar
• ⅓ cup (80 ml) vegetable oil
• 2 tsp vanilla extract
• ½ cup (120 ml) buttermilk, room temp

Instructions

1. Preheat oven to 350°F (177 °C), line muffin pan.
2. Whisk dry ingredients; in another bowl whisk eggs, sugars, oil, vanilla.
3. Alternate adding wet & buttermilk into dry mix; stir until just combined.
4. Fill liners ~⅔ full, bake 17–20 min until toothpick with crumbs.
5. Cool and frost as you like (try homemade chocolate buttercream!).