Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners.
In a large mixing bowl, combine the flour, cocoa powder, baking, soda, and baking powder.
1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder
In a small mixing bowl, combine the sugar and eggs. Whisk until they have become light in color, about 30 seconds. Add in the vegetable oil, buttermilk, and vanilla extract and whisk until fully combined.
1 cup granulated sugar, 2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, 1 teaspoon pure vanilla extract
Add the wet ingredients to the dry ingredients and whisk until combined. Make sure not to overmix. It’s okay if there are a few small lumps.
Fill each well of the cupcake tin with the batter until it is ⅔ full. I use a ¼-cup cookie scoop to ensure that they’re all the same size.
Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Transfer the cupcakes to a wire rack and cool completely before icing.