Preheat oven to 350º. Line cupcake pans
with liners; set aside. In a large mixing bowl, sift together cocoa,
flour, sugar, baking soda, baking powder, and salt. Add the eggs,
warm water, buttermilk, oil, and vanilla; mix batter until smooth,
about 3 minutes. Scrape down the sides and bottom of bowl to assure
batter is well mixed.
Divide batter evenly among liners, filling each about one-third full.
Bake until tops spring back when touched, about 20 minutes, rotating
pan once if needed. Transfer to a wire rack; let cool completely.
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