1 ½CupCup4Cup Multipurpose Flour or gluten-free flour
1 ½CupGranulated Sugar
¾CupUnsweetened Cocoa Powder
1 ½TspBaking Powder
1 ½ TspBaking Soda
¾TspSalt
2Eggs
¾CupButtermilk
¾CupWater
¼CupVegetable Oil
1TspVanilla Extract
Sour Cream Frosting (Recipe Below)
Toppings: Sprinkles, chocolate chips, fruit-flavored candy, etc.
Instructions
Preheat oven to 325 degrees. Prepare cupcake pan with cupcake liners. This recipe yields 24 cupcakes so you may have to bake in batches or use two cupcake pans.
Sift together flour, sugar, cocoa, baking powder, baking soda, and salt. Transfer to a bowl of a standing mixer. Set aside.
In the bowl of a standing mixer, add eggs, buttermilk, water, oil, and vanilla. Mix on low speed until combined, approximately 1 minute. With the mixer on low, slowly add the flour mixture. Beat on medium speed until smooth and fluffy, approximately 2-3 minutes. Scrape the sides and bottom of the mixing bowl with a rubber spatula to make sure ingredients are thoroughly incorporated
Fill each cupcake ½ full. Bake for 18-22 minutes until the cupcakes are done or until a toothpick inserted into the middle comes out clean. Remove cupcakes from the oven and place on a cooling rack to cool. When completely cooled. Frost with Sour Cream Frosting and your favorite toppings