1. Heat oven to 350 degrees. 

  2. Sift together flour, cocoa, baking powder and salt into a large bowl. 

  3. Cream butter and sugars until soft, light and fluffy. Beat in eggs, being careful not to over-mix them. Add vanilla. 

  4. Alternate adding the flour/cocoa mixture and buttermilk, ending with dry mix. Scrape down sides and ensure all is incorporated and smooth. 

  5. Transfer to prepared muffin tins with a rounded scoop, filling cups threequarters full. Bake for 20 to 22 minutes, until tops are slightly tacky to touch. Allow to cool before frosting.

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