Ingredient

• 1½ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup sugar

• ½ cup brown sugar

• 2 large eggs

• ½ cup vegetable oil

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• ½ cup hot water or hot coffee (for deep flavor)

• 2 tsp vanilla extract

Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin pan with cupcake liners.

In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together sugar, brown sugar, eggs, oil, and vanilla until smooth.

Add buttermilk and mix until combined.
Gradually add the dry ingredients to the wet, mixing gently until smooth.

Pour in the hot water or coffee and stir until the batter is silky and thin (this gives it that super moist texture).

Divide the batter evenly among the cupcake liners (about ¾ full).

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.