Super Moist Chocolate Cupcakes

Makes 12–14 cupcakes

prepPreheat oven to 350°F / 177°C
prepLine 12-count muffin pan with cupcake liners; line second pan with 2 liners
3/4 cup / 94 g all-purpose flour (spooned & leveled)	Whisk dry ingredients together	Alternate wet & buttermilk into dry, fold just combined	Fill liners halfway, bake 350°F / 177°C, 18–21 min	Cool completely before frosting
1/2 cup / 41 g unsweetened natural cocoa powder
1 teaspoon espresso powder or instant espresso
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature	Whisk wet ingredients until smooth
1/2 cup / 100 g granulated sugar
1/2 cup / 100 g packed light brown sugar
1/3 cup / 80 ml vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup / 120 ml buttermilk, at room temperature

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