1 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 tsp vanilla extract
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3/4 cup unsweetened cocoa powder, sifted
3 cups flour
1 cup buttermilk*
1 cup warm coffee (recipe calls for brewed but I always use 2 tbl instant coffee to 1 cup water)
*If you don't have or can't find buttermilk, you can make your own at home. Simply pour 1.5 tablespoons of bottled lemon juice into a cup, add regular milk to it, and let sit for 5-10 minutes. You should see the milk curdling and changing. Voila homemade buttermilk!
Melted white chocolate ( I like the contrast between the colours, but you can make your favourite chocolate glaze too) I put some white chocolate chips into a sandwich ziploc bag, place it in a bowl of water and wait for it to melt.
Preheat oven to 350 F. Grease your muffin tins with spray oil.
Prepare your liquid ingredients. Sift all your dry ingredients together in a bowl.
In your mixer, combine the sugars, oil, and eggs and beat for a minute until smooth. Add the remaining ingredients, alternating between dry and wet, and beat on medium for 2 minutes.
Using a measuring cup with a spout (or whatever you prefer), pour batter into muffin tins, slowly fill to about 3/4. Fill all your tins (I have 4 that make 12 each) and place them in the preheated oven. Bake for 11 minutes. Let cool for a few minutes until you can get them out without burning your fingers. You can use a teaspoon to gently ease them out. Let cool fully on a rack. Glaze with desired icing. Freeze them in large ziploc bags, placed straight until they freeze solid, then they can be moved around.