2 1/2 cups all-purpose flour

2 cups sugar

1 T unsweetened cocoa powder

1 t salt

1 t baking soda

2 eggs

1 cup vegetable oil

1 cup buttermilk

1 T white vinegar

1 t vanilla

1 oz green food coloring


Preheat your oven to 350 degrees, and line cupcake pan with paper or foil liners. 

In a medium bowl, lightly beat eggs with a whisk.  Add in the oil, buttermilk, vinegar, vanilla, and food coloring.  Whisk til blended and set aside.  

In a large bowl, stir together flour, sugar, cocoa, salt, and baking soda.  

Pour your wet ingredients into your dry ingredients, and beat on medium speed with an electric mixer for about 1 minute, or until everything is well combined.  Don't overbeat, or your cupcakes will turn out tough! 

Pour the batter into prepared cupcake pans.  Bake for 17-19 minutes.  Let cool for a few minutes, then remove from pans.  Cool completely before frosting.  I'm impatient, and usually just stick my cupcakes in the freezer for 10 minutes to cool them off!

Printed from A Bitchin' Kitchen

Recipe adapted from Love From the Oven and Bakerella