from: Martha Stewart
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flower
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs at room temperature
3/4 cup warm water
3/4 cup whole milk
1 tablespoon vinegar
2 tablespoons sour cream
3 tablespoons safflower oil
1 teaspoon vanilla extract
Preheat over to 350 degrees. Line muffin tins with paper liners.
Sift together cocoa powder,
flour, sugar baking soda, baking powder, and salt into a large bowl.
Combine milk and vinegar and let sit for 5 minutes. Add eggs, warm
water, milk & vinegar mixture, sour cream, oil and vanilla to bowl
and mix well until smooth, about 3 minutes. Scrape down the bottom of
the bowl to ensure batter is well mixed.
Pour batter into muffin cups,
filling 2/3rds full. Bake
until the tops spring back when pressed lightly, about 20 minutes.
Transfer to a wire rack and let cool completely before frosting.
This printable recipe from StartingtoSimmer.blogspot.com
