Ingredients

The following ingredients have 4 Servings
  • 3/4 cup butter (at room temperature)
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar (packed)
  • 2 large eggs (at room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk (at room temperature)
  • 1/2 cup sour cream (at room temperature)
  • 1/4 cup warm water (about 85 F)
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 350 F. Line 20 muffin cups with cupcake liners. Set aside.
  • In a large bowl, beat the butter and sugars together until well-combined, about 3-4 minutes on medium.
  • Mix in the eggs one at a time until well-incorporated.
  • Mix in the vanilla.
  • Add the buttermilk, sour cream, and warm water. Mix in until well-combined.
  • Add the flour, cocoa powder, baking soda, and salt. Mix in just until combined. Do not overmix.
  • Divide the batter among the prepared muffin cups.
  • Bake about 18-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes.
  • Remove to a wire rack to finish cooling.