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- 1/2 cup (45g) unsweetened natural cocoa powder
- 3/4 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/4 teaspoonsalt
- 2 large eggs, at room temperature*
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
- 2 teaspoonspure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature*
Chocolate Buttercream
- 1 cup (230g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (45g) unsweetened natural or dutch-process cocoa powder
- 3 Tablespoons (45ml) heavy cream or milk
- 1/4 teaspoonsalt
- 2 teaspoonspure vanilla extract
DIRECTIONS:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners…
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