Chocolate Cupcakes

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• Chocolate Cupcakes: 
• Yield: 36 normal cupcakes
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• 1 1/4 cups Hershey's Special Dark Cocoa Powder (you can also use regular cocoa powder)
• 3 1/4 cups all purpose flour
• 3 cups granulated sugar
• 1 Tbsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3 eggs
• 3/4 cup buttermilk, or regular milk and lemon juice
• 3/4 cup warm water
• 3/4 cup vegetable oil
• 2 tsp vanilla extract

Method:

1. Preheat oven to 350
2. Line muffin pan with cupcake liners
3. With your mixer on medium speed, add eggs, one at a time and then the vanilla, water, vegetable oil, sugar, and buttermilk.
4.  In your mixer combine flour, cocoa powder, baking soda and baking powder together. Add in the salt.
5. Mix on medium for 2 minutes until combined.
6. Fill liners 2/3 full and bake for 20 minutes until set.
7. Remove from pan immediately and cool. They'll look a little wonky on the top, so don't worry.

When I tried this recipe at first, it reminded me of a Vegan Chocolate Weight Watcher's cake recipe I have. However, it had WAY too much liquid. I have changed it accordingly. Sorry, I don't have a buttercream recipe, or frosting on these cakes. I promise you, they're good anyway.

Enjoy!