Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened natural cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable or canola oil
• 2 teaspoons pure vanilla extract
• 1/2 cup buttermilk, room temperature

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
2. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined. Set aside.
3. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
4. Pour half of the wet ingredients into the dry ingredients.
5. Add ¼ cup of buttermilk to the mixture. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.
6. Pour or spoon the batter into the liners. Fill each liner half-way full to avoid spilling over the sides or sinking while baking.