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1
Position a rack in the center of the oven and preheat the oven to 325 degrees Fahrenheit.
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2
Line a 12-cup standard nonstick muffin pan (or two 6-cup pans) with paper liners.
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3
In a medium bowl sift together the flour, cocoa powder, baking powder, and baking soda.
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4
Add the salt and set aside.
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5
In a large bowl, stir together the buttermilk, water, and vanilla and set aside.
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6
Bring a few inches of water to a gentle simmer in a saucepan.
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7
Combine the butter and the chocolate in a heatproof bowl and place over (not touching) the simmering water (or use a double boiler).
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8
Heat slowly, stirring occasionally, until nearly melted, and then remove the bowl from the heat and whisk until smooth.
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9
Add granulated and brown sugars and stir until blended.
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10
Add the eggs one at a time, beating after each addition until combined.
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11
Scrape the chocolate mixture into the buttermilk mixture and whisk until smooth.
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12
Add the flour mixture to the chocolate- buttermilk mixture in three additions, beating after each addition just until combined.
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13
Divide the batter evenly among the prepared muffin-tin cups; each paper liner will be filled almost to the top.
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14
Bake the cupcakes, rotating the pan after about 10 minutes, for 20 to 22 minutes, or until a skewer inserted comes out clean.
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15
Let them cool in the pan on a cooling rack for 10 minutes, gently loosen the cupcakes from the pan, and then let them cool completely in the pan before removing them.
