Best Chocolate Cupcakes

• 1 14 cups all-purpose flour
• 12 cup unsweetened dutch cocoa, sifted
• 34 teaspoon baking soda
• 14 teaspoon salt
• 1 cup granulated sugar
• 13 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla
• 34 cup buttermilk
• 12 cup semi-sweet chocolate chips

1. Preheat oven to 350 F.
2. Line Muffin pan with paper liners.
3. In a small bowl, mix together flour, cocoa, baking soda, and salt.
4. In a large bowl, whisk together sugar, oil, egg and vanilla until smooth.
5. Alternate adding flour mixture and buttermilk, starting with flour.
6. Making three additions of flour mixture and two additions of buttermilk.
7. (Flour, Buttermilk, Flour, Buttermilk, Flour) beating until batter is smooth.
8. Stir in chocolate chips.
9. Scoop batter into prepared pan.
10. Bake for 22-27 minutes or until top of cupcakes spring back when lightly touched.
11. Let cool in pan on rack for 10 minutes, then remove from pan and let cool completely on rack.
12. Frost when completely cooled.

flour, dutch cocoa, baking soda, salt, sugar, vegetable oil, egg, vanilla, buttermilk, semisweet chocolate chips

Taken from www.food.com/recipe/best-chocolate-cupcakes-357072 (may not work)