Step 1

Preheat the oven to 350°F.

Step 2

In a large bowl whisk the cocoa powder, flour, salt, baking powder, and baking soda. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment add the eggs, granulated sugar, brown sugar, oil, and vanilla. Mix on medium speed for 1 minute or until thoroughly combined.

Step 4

With the mixer on low, alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients. (Dry, buttermilk, dry, buttermilk, dry). Don't overmix.

Step 5

Line a regular sized muffin tin with cupcake liners. Fill the liners half full. If you fill them over halfway, they will spill over! Don't do it. Only fill half full.

Step 6

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Step 7

Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Step 8

Frost with chocolate buttercream frosting.