1/2 cup natural unsweetened cocoa powder
3/4 cup all purpose flour
1/4 teaspoon kosher salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs at room temperature
1/2 cup buttermilk
2 teaspoons Watkins All Natural Original
Gourmet Baking Vanilla Extract
1/3 cup vegetable oil
2/3 cup brown sugar packed
1/2 cup granulated sugar
Watkins Chocolate Decorating Sprinkles

1. Preheat the oven to 350°F.
2. In a large bowl whisk the cocoa powder, flour, salt,
   baking powder, and baking soda. Set aside.
3. In the bowl of a stand mixer fitted with the paddle
   attachment add the eggs, granulated sugar, brown
   sugar, oil, and vanilla. Mix on medium speed for
   one minute or until thoroughly combined.
   With the mixer on low, alternate adding the dry
   ingredients with the buttermilk starting and
   ending with the dry ingredients. (Dry, buttermilk,
   dry, buttermilk, dry). Don’t overmix.
4. Line a regular sized muffin tin with cupcake liners.
   Fill the liners half full. If you fill them over halfway,
   they will spill over! Don’t do it. Only fill half full.
5. Bake for 18-20 minutes or until a toothpick
   inserted in the center comes out clean.
6. Let cool in pan for 5 minutes, then remove to a
   wire rack to cool completely.
7. Frost with chocolate buttercream frosting and add
   Watkins Chocolate Sprinkles!