1 1/2 cups flour
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
3/4 tsp salt
3/4 cup buttermilk
3 tbs canola oil
1 tsp vanilla extract
3/4 cup warm water
Preheat oven to 350° F.
Line muffin tin with paper liners. (a 12 muffin tin will do)
Whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, extract, and water and on low speed beat until smooth.
Divide batter among lined cups, filling each about two-thirds full.
Bake about 20 minutes or until a tester comes out clean.
Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.You can Sprinkle the top with hundreds and thousands, icing or whatever tickles your fancy!