Chocolate Cupcakes

• 4tablespoons unsalted butter
• 1/4tup vegetable oil
• 1/2tup water
• 1tup all-purpose flour
• 1tup granulated sugar
• 1/4tup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
• 3/4teaspoon baking soda
• 1/8teaspoon salt
• 1targe egg
• 1/4tup buttermilk
• 1teaspoon pure vanilla extract

1. Preheat the oven to 350u0b0. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired.

butter, vegetable oil, water, flour, sugar, cocoa, baking soda, salt, egg, buttermilk, vanilla

Taken from www.epicurious.com/recipes/member/views/chocolate-cupcakes-50073738 (may not work)