Step 1

Preheat oven to 350˚F with the rack in the center of the oven. Fill a 12-count muffin tin with cupcake liners.

Step 2

In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.

Step 3

In a second mixing bowl, whisk together wet ingredients.

Step 4

Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.

Step 5

Use an ice cream scoop to portion batter, filling each cup 2/3 full (do not over-fill). Bake 18-22 min (20 minutes was perfect), until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.