Ingredients :
* 3/4 cup(s) unsweetened cocoa powder
* 1 1/2 cup(s) all-purpose flour
* 1 1/2 cup(s) sugar
* 1 1/2 teaspoon(s) baking soda
* 3/4 teaspoon(s) baking powder
* 3/4 teaspoon(s) salt
* 2 large eggs
* 3/4 cup(s) warm water
* 3/4 cup(s) buttermilk
* 3 tablespoon(s) safflower oil
* 1 teaspoon(s) pure vanilla extract
Directions :
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
2. Sift 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.
3. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
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