• 1 3/4 cups all-purpose flour
• 2 cups white sugar or brown sugar, packed firmly
• 3/4 cup cocoa, measured,then sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup oil
• 1 cup strong coffee or cola
• 1 cup buttermilk or yogurt

1. Preheat oven to 350 degrees F.
2. Line two twelve cup muffin tins with cupcake liners.
3. In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt.
4. Stir in all wet ingredients: vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes.
5. Pour into prepared pan, batter will be thin.
6. Bake for 20-24 minutes or until cupcakes test done. (Cupcakes should be slightly puffed up in centre and spring back when touched).
7. Freeze frosted or unfrosted.
8. Makes 18 to 24 (medium) cupcakes.
9. Recipe can very easily be doubled or tripled.

I found this recipe (based on a vintage cake recipe) online and it is divine!