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" Reprinted with permission from Martha Stewart Living, February 2009 YIELDS 18 INGREDIENTS 3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup warm water 3/4 cup buttermilk 3 tablespoons safflower oil 1 teaspoon pure vanilla extract PREPARATION 1. Preheat oven to 350\u00B0. Line standard muffin tins with paper liners. 2. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth. 3. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days. "^^<http://www.w3.org/2001/XMLSchema#string>
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