GETTING READY

1. Preheat the oven to 350 degrees F.

2. Line 3 large non- stick cupcake (12 cupcakes) pans with cupcake liners. Set aside.

3. In a double boiler melt chocolate. Stir well till smooth and set aside to cool.

4. Mix the water and buttermilk well. Set aside.

5. In a bowl mix flour, baking powder, salt and baking soda. Set aside.

MAKING

6. In a large bowl put butter and sugar. Using electric beater beat them till light and creamy. Add the eggs one at a time and beat well till incorporated after each addition.

7. Pour the cooled melted chocolate into the butter mixture. Mix well till combined.

8. In batches add the buttermilk mixture and flour mixture alternately into the butter-chocolate mixture and mix well after each addition till combined. Start and end with the flour mixture. Pour the vanilla extract and stir it well till incorporated.

9. Spoon the batter into the lined cupcake pans to fill up to 2/3rd. Bake them for around 15 minutes or till the toothpick comes out clean (check after 12 minutes).

10. Remove from the over and transfer them onto cooling rack to cool completely.

SERVING

11. Serve the cupcakes either as it is or frosted and decorated as desired.