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Preheat oven to 350 degrees F.
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Line muffin pan with 12 cupcake liners.
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In a medium bowl, stir together flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside.
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In a large bowl, whisk together the vegetable oil, eggs and vanilla extract.
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Stir half the dry mixture into the wet mixture. Stir just until mixed – do not overmix.
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Stir all the buttermilk into the wet mixture. Stir just until mixed.
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Pour the remaining half of the dry ingredients into the wet ingredients and stir just until mixed. Be careful not to overmix or the cupcakes won’t bake up nice and fluffy.
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Add black food coloring to the cupcake batter. The amount of black food coloring depends on how dark you want the cupcakes and how strong your food coloring is. Start by adding a little, then stir until blended and add more color if necessary. Again, be sure not to overmix the batter.
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Fill cupcake liners half full with cupcake batter. This will be 12 cupcakes. Don’t overfill cupcake liners or the cupcakes won’t rise properly.
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Place cupcakes into the oven and bake for 16 to 18 minutes or until a toothpick inserted in the middle comes out clean.
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Remove cupcakes from hot muffin pan and place on wire rack to cool completely before frosting. It’s important to take the cupcakes out of the hot pan as soon as you can so they don’t continue baking and dry out.